My Mom requested these during her visit.  I know they are easy and anyone could figure out how to make them, but just in case, here you go!

Chicken Fingers

5 - 6 boneless, skinless chicken breasts
1.5 cups flour
2 tablespoons garlic powder
Pepper and salt (per taste)
Cayeanne (optional)
5 -6 tablespoons olive oil or vegatable oil
1/2 cup Corn Powder or Italian Seasoned Bread Crumbs

Cut chicken breast cut in sizes desired.  (if the chicken is still slightly frozen, smaller pieces cook faster)
Warm up skillet with olive oil or vegatable oil.  Enough to cover the bottom.
Put Flour (about 1 cup and half, more if you have more chicken) in a deep plate. Sprinkle on the top:
Garlic Powder - until the flour is covered
Pepper - until the flour is mostly covered
Salt - couple of pinches
Cayanne - if you like it hot.
Corn powder - about 1/2 cup
Mix up. Dredge chicken strips in the flour mixture to coat.  Lay in skillet and turn after a few minutes.  Cook until all side are brown.
If you have a decent size batch, fix a cookie sheet with foil, paper towels, and then a cooling rack.  Place the finished strips on this and place in an oven set to 225 degrees.  This will keep them warm and the cooling rack will keep them cripsy all over.

This is a good recipe to play with and is great since I usually have everything on hand.

A note on one of my past recipes:  A Carnival Goer tried the Blueberry Salad and had some problems with the jello setting.  I have updated the post.

Category: Carnival of Recipes