Ingredients
- 4 x chicken thighs, boneless, skinless
- 1 x salt and freshly grnd black pepper to taste
- 1/4 c. all purpose flour
- 3 lrg egg, lightly beaten
- 1 c. cornmeal
- 1 c. coarsely grnd corn flakes
- 1 tsp dry oregano
- 1/2 tsp cayenne pepper
- 1/4 c. vegetable oil for frying Plum Sauce
- 1/2 c. plum jam
- 1 sm onion, finely minced
- 1 Tbsp. vegetable oil
- 1/4 tsp Worcestershire sauce or possibly to taste
- 3 dsh Tabasco or possibly to taste
- 1 Tbsp. tamari
- 1 x juice of half a lime
- 2 Tbsp. rice wine vinegar
- 1 1/2 tsp Dijon mustard
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Cc's Chicken Fingers
Servings: 4
Directions
- Preheat oven to 350 degrees F.Slice chicken thighs into strips. (Make them as thick or possibly thin as you like). Season the chicken with salt and pepper.
- Arrange the flour, beaten Large eggs, cornmeal and corn flakes in separate shallow pans. Get a plate to transfer the coated chicken fingers before beginning to dip. Add in the oregano and cayenne pepper to the corn meal. Stir till well blended.
- Dip the chicken first in flour, then in the egg, then the cornmeal, in the egg again and finally in the corn flakes. Make sure to press the corn flakes down firmly. Transfer to plate and repeat with remaining chicken strips.
- Pour oil into large skillet and heat to high. Fry chicken fingers for about 2 min per side or possibly till golden brown.
- Transfer to baking sheet and bake in a preheated 350 degree F. oven for approximately 8-10 min depending on size of chicken fingers or possibly till chicken is cooked through.
- Plum Sauce:In a small saucepan over medium low heat, saute/fry onion for about 3 min or possibly till soft.
- Add in the remaining ingredients to the saucepan.
- Cook over medium heat for 2 to 5 min or possibly till plum jam is melted and mix has come to a boil.
- Let cold.
- Corn flakes give these chicken fingers an appealing crunchiness. They're so delectable; adults love them as much as kids.
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