Prep:
15 min
|
Cook:
10 min
Cool Orange Chicken Fingers
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- Prep: 30 min
- Cook: 20 min
- Total: 50 min
- Servings: 4–6
Ingredients (14)
-
½ cup bread crumbs dry, plain
-
½ cup flour
-
½ teaspoon black pepper
-
1 cup corn flakes crumbs
-
1 cup sour cream
-
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix -
1 chicken boneless, breasts
-
-
1 tablespoon sage
-
2 eggs beaten
-
2 ounces water
-
2 ounces orange marmalade
-
3 cups orange juice
-
3 ounces clarified butter
Steps (3)
Dip
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Step 1Combine dip ingredients together. Reserve and refrigerate overnight.
Chicken
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Step 1In 3 separate, shallow pie plates prepare mixtures of eggs and water, flour and pepper, and breadcrumbs with cornflake crumbs. Remove the marinated chicken pieces and bread each strip in the flour mixture, then the egg mixture, followed by the crumb mixture. Discard any excess marinade and dredging ingredients.
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Step 2Heat the butter in a skillet and sauté each finger until golden brown and thoroughly cooked (about 3 minutes per side). Serve with reserved dip.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Cool Orange Chicken Fingers
- Prep: 30 min
- Cook: 20 min
- Total: 50 min
Ingredients (14)
-
½ cup bread crumbs dry, plain
-
½ cup flour
-
½ teaspoon black pepper
-
1 cup corn flakes crumbs
-
1 cup sour cream
-
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix -
1 chicken boneless, breasts
-
-
1 tablespoon sage
-
2 eggs beaten
-
2 ounces water
-
2 ounces orange marmalade
-
3 cups orange juice
-
3 ounces clarified butter
Cool Orange Chicken Fingers
- Prep: 30 min
- Cook: 20 min
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Total: 50 min
