Crunchy Chicken Fingers

Every dog I know love Chicken. Even you serve them plain boil chicken breast, they gobble up like there will be a famine the very next minute. True as it may be especially since the past year with bird flu epidemic, people do get a bit edgy and some went on abstinence. Personally, I’m not overly concerned if we know where the source (government regulation) come from and if it’s thoroughly cooked, why not?

Today, I’m going introduce you a very delicious dog food recipe, Crunchy Chicken Fingers. Actually, this can also be use for afternoon snack or dog training treats.

Crunchy Chicken Fingers Servings: 4

Ingredients:

• 2/3 cup yellow cornmeal
• 1 teaspoon chilli powder
• 1 large egg
• 1 tablespoon water
• 1¼ pounds chicken cutlets
• 2 tablespoons vegetable oil (sunflower seed oil or olive oil)
• ¼ teaspoon salt (optional)

Methods:

1. Put the cornmeal, chilli powder, and salt on the waxed paper and stir the mixture well.
2. Beat the egg and water in a bowl well and pour it into a pie plate.
3. Dip both sides of the cutlet into the egg mixture to moisten. Let any excess egg mixture drip back into the pie plate.
4. Dip both sides of the cutlet into the cornmeal mixture to coat well.
5. Place the coated cutlet on the cookie sheet. Do the same for the rest of cutlets.
6. Heat the oil in the skillet over medium heat for 5-8 minutes.
7. Dip the coated cutlet into the skillet and cook until golden brown. Do the same on the other side. Once done place it on an absorbent kitchen towels to absorb the excess oil. Repeat the procedure for the rest of the cutlets.
8. Once they’re cool down, cut each one crosswise into 1-inch-wide strips.

Bite Tips: You may like to cut those crunchy chicken fingers into smaller piece and serve together with rice or macaroni. You may add a little of tomato sauce for the additional flavor. However, we’re a bunch of juicing fanatics, and I add a little of veggie juice and pulp to make up the sauce. BTW, juicing is great for the skin and also gives them a shinier coat.