Saturday, January 17, 2009
These are off of Recipezaar but here are some changes Danielle made to it: add a few shots of hot sauce to the marinade, and use a combo of butter/olive oil for the frying rather than margarine.
* 1 lb boneless skinless chicken breast
* 3 tablespoons olive oil
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 1 1/2 teaspoons dried thyme
* 1/2 teaspoon salt
* 1/2-1 teaspoon cayenne pepper
* 1/4 teaspoon white pepper
* 1/4 teaspoon black pepper
* 1 cup breadcrumbs
Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
Allow chicken to marinate in this for at least 20 minutes.
Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
Heat margarine (olive oil/butter) in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
Add more margarine (olive oil/butter) to the skillet if necessary.
Drain fingers on paper toweling.