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Full Online Book HomeLearning KitchenPoultry - Chicken - Teresa's Chicken Fingers
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Poultry - Chicken -  Teresa's Chicken Fingers Post by :ready Category :Learning Kitchen Author :Unknown Date :March 2012 Read :629

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Poultry - Chicken - Teresa's Chicken Fingers

1 1/2 lb. chicken tenders, or chicken breasts cut into strips
2 cups milk or buttermilk
2 eggs
1 tbsp. instant chicken bouillon
1 1/2 cups flour
2/3 cup parmesan cheese
2 tsp. Cajun or Creole seasoning
2 tsp. oregano
2 tsp. basil
2 tsp. garlic powder
Vegetable oil for frying

Combine milk, egg and chicken bouillon. Place chicken strips in milk/egg mixture, and soak for 30 minutes.

Combine flour and remaining ingredients (except oil). Remove chicken strips from milk/egg mixture, letting as much of the milk/egg drip off as possible. Dip each strip in the flour/seasoning mixture. Place floured chicken strips on a platter, and chill in the refrigerator for several hours.

Heat enough oil in a large skillet to completely cover chicken strips (or prepare deep fryer). When oil is hot, place chilled chicken strips a few at a time in hot oil. Fry until golden brown and crispy. Drain for ten minutes in a colander lined with paper towels.

Creole Seasoning:
1 (26 oz.) container salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder

Combine all ingredients; store in an airtight container.
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4 servings 4 (6 ounce) boneless skinless chicken breasts Flour, for dredging 2 fluid ounces clarified unsalted butter, *see note 8 fluid ounces white wine 2 small shallots, minced 4 cloves garlic, minced Salt White pepper, to taste 3 tablespoons Dijon-style whole grain mustard 4 fluid ounces heavy cream *Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid. Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Dredge