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Chicken Fingers - Buffalo Style

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.339
Energy (kCal)881.5078
Carbohydrates (g)24.8833
Total fats (g)42.2421
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine crushed corn flakes, parsley and salt in a shallow bowl or pie plate. | 2. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. | 3. Combine the 1/3 cup dressing, water and Tabasco in a large mixing bowl. | 4. Add chicken, stir to coat. | 5. Roll chicken pieces individually in crumb mixture to coat. | 6. Place strips on foil lined baking sheet. | 7. Freeze till firm, about 2 hours. | 8. Place frozen strips in a freezer container. | 9. Cover and freeze up to 1 month. | 10. To serve, heat oven to 425°F. | 11. Place frozen chicken strips in a single layer in a lightly greased 15x10x1 baking pan. | 12. Bake for 18 to 20 minutes or till meat is no longer pink in centre and crumbs are golden. | 13. Serve warm with celery sticks and additional blue cheese dressing for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn flake 1 cup crushed 99.96 24.6428 1.652 0.2548
    parsley 1 tablespoon snipped 1.368 0.2405 0.1129 0.03
    salt 1/4 teaspoon - - - -
    chicken breast 1 lb boneless skinless 780.1798 0.0 94.5741 41.9573
    bleu cheese salad dressing 1/3 cup bottled - - - -
    water 2 teaspoons 0.0 0.0 0.0 0.0
    pepper sauce 1 -2 teaspoon bottled - - - -
    celery rib - - - -
    bleu cheese salad dressing bottled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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