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Hags' Chicken Fingers
Ingredients:

14 cup plain flour
1 egg, lightly beaten
1 tablespoon milk
14 cup polenta
13 cup dried breadcrumbs
12 chicken tenderloins, trimmed, halved lengthways
24 sliced almonds
olive oil flavored cooking spray
tomato sauce, to serve

Instruction:

Preheat oven to 200C Lightly grease 2 baking trays. Place flour on a plate. Whisk egg and milk together in a bowl. Combine polenta and breadcrumbs in a small bowl. Place polenta mixture on a plate. Coat chicken, 1 piece at a time, in flour, shaking off excess. Dip into egg mixture, then coat in polenta mixture. Place on prepared trays. Brush 1 end of each chicken finger with remaining egg mixture. Place 1 almond on each finger and press down firmly to secure. Spray fingers with oil. Bake, uncovered, for 20 minutes or until golden and cooked through. Serve with tomato sauce.

Source: www.food.com