Family-Friendly Finger Foods

By carvalhohm2

Ingredients

• Shake It, Bake It:
• 4 cups dry bread crumbs
• 1/3 cup vegetable oil
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 tablespoon celery salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon minced onion
• 1 pinch dried basil leaves
• 1 pinch dried parsley
• 1 pinch dried oregano
• Chicken Nuggets or Chicken Strips:
• 2 pounds boneless, skinless chicken breasts, cut into 1-1/2 to 2-inch pieces or 1-inch strips
• 1 1/2 cups Shake It, Bake It coating mix (recipe above)
• Breaded Chicken Fingers:
• 6 boneless, skinless chicken breasts cut into 1/2 inch strips
• 1 egg, beaten
• 1 cup buttermilk
• 1 1/2 teaspoons garlic powder
• 1 cup all-purpose flour
• 1 cup seasoned bread crumbs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 quart oil for frying

Details

Adapted from webmailb.netzero.net

Preparation

Step 1

Shake It, Bake It:
Combine all ingredients in a large re-sealable plastic bag. Seal bag and shake all ingredients together. Store in a sealed container for up to six month in the pantry, longer in the refrigerator.

Remove the amount you need and store the balance in a tightly sealed container or bag in the refrigerator. You will need about one cup of coating mix for a 3 pound chicken cut up, or 6 to 8 pieces.

Now you’re ready to make the chicken strips or nuggets (the only difference is the shape you cut the chicken).

Chicken Nuggets or Chicken Strips:
Preheat oven to 400 F. Moisten chicken pieces with water. Shake off excess water. Place coating mix in a plastic bag. Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating mix. Place chicken pieces in a single layer in a foil lined 15x10x1-inch baking pan.

Bake 10 to 15 minutes or until chicken is cooked through. Serve with ranch dressing or the dipping sauces that follow.

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.

Breaded Chicken Fingers:
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.

Heat oil in a large, heavy skillet to 375 F. Place coated chicken in hot oil. Fry until golden brown and juices run clear, or about 7 minutes. Drain on cooling rack or paper towels.

Sweet and Sour Dipping Sauce:
3/4 cup white granulated sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Place all ingredients in a medium saucepan and bring to a boil. Stir continuously until the mixture has thickened.

Honey-Mustard Dipping Sauce:
1 1/2 cups mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

Mix all ingredients in a medium bowl. Chill in the refrigerator at least two hours before serving.

Asian Dipping Sauce
1/4 cup soy sauce
1/2 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon green onions, chopped
1 tablespoon water
2 tablespoons hoisin sauce
1/4 teaspoon minced fresh ginger
1/2 teaspoon white sugar

In a small mixing bowl, combine all ingredients. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed.

Yield 1/4 cup sauce. Recipe multiplies well.

Cover the sauce, and refrigerate for 1 to 2 hours to allow flavors time to blend. Heat before serving.