Crispy, Spicy Chicken Fingers

These chicken fingers have the same crunchy texture as a fried one, only these are baked and have a special kick of heat. For a nice appetizer, cut chicken breast into 1 1/2-inch nuggets instead of long strips.

Yield: 4 chicken fingers

Ingredients:


1 large boneless skinless chicken breast, cut into four long strips
1/2 cup all-purpose flour
1 teaspoon salt
1 egg, beaten
1/2 cup plain yellow corn meal
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
kosher salt, for sprinkling
olive oil, for drizzling


1. Preheat oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray.

2. Prepare a dredging station for the chicken: combine the flour and salt in one shallow dish; put the beaten egg in a small dish in the middle; combine the corn meal, chili powder, cayenne pepper and garlic powder in another shallow dish; and place the greased baking sheet at the end of the station.

3. First, evenly dredge the chicken pieces with flour, shaking off any excess. Then coat with the beaten egg; shake off any excess. Lastly, evenly coat the chicken with the corn meal mixture. Place coated chicken on the baking sheet.

4. Lightly drizzle each piece with olive oil and sprinkle with a small pinch of kosher salt.

5. Bake for 15-17 minutes or until the outside is crispy and golden and the chicken is just firm to the touch.

6. Serve with sweet and spicy honey mustard dipping sauce (2 tablespoons honey mixed with 4 tablespoons spicy brown mustard) or with a Ranch dipping sauce.
Enjoy!