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Crunchy chicken fingers with sweet and sour sauce Baked Chicken








Leggeri perchè cotti in forno e croccantissimi anche se non fritti grazie all'insolita panatura con fiocchi di mais. La ricetta l'ho trovata sul blog Anice & cannella . Il petto di pollo preparato in questo modo è buonissimo, sembrano dei crosticini di pollo sfiziosi e con la salsa agrodolce sono ancora più gustosi.


INGREDIENTI:

4 fettine di petto di pollo
125 gr di yogurt bianco (1 vasetto)
1 cucchiaino raso di curry
qualche goccia di succo di limone
100 gr di corn flakes
40 gr di semi di sesamo
40 gr di pangrattato

per la salsa agrodolce:

1 heaped tablespoon of cornflour (cornstarch) 125 ml white vinegar


250 ml water 125 g sugar 60 ml

of tomato sauce 1 teaspoon granulated chicken broth


PROCEEDINGS

In a bowl mix the yogurt, curry and a few drops of lemon juice filtrate.



On a cutting board cut the sliced \u200b\u200bchicken into thin strips long.



Dip the strips of chicken marinated in yogurt and curry. Marinate the chicken strips in the refrigerator for about 12 hours.



Prepare the breading.
In a tray, crushed corn flakes with your hands. Mix sesame seeds and bread crumbs to corn flakes.



fried on both sides of the strips of chicken in the mixture of corn flakes, sesame seeds and breadcrumbs.



Arrange on a plate lined with parchment paper, without overlapping, drizzle with a few drops of vegetable oil and bake for 25 minutes at 180 ° / 200 °, until golden brown.



For the sauce, mix 1 heaping tablespoon of cornstarch with 125 ml of white vinegar in a saucepan, being careful to avoid lumps, add 250 ml of water, 125 g sugar, 60 ml of tomato sauce and 1 teaspoon granulated chicken broth.



Bring to a boil and cook over medium heat until it thickens, it will take about 40 minutes.



Serve the chicken with the sauce separately (I have them served in the trays and dishes for sauces Italian atmosphere ).



Enjoy your slices of chicken with sweet and sour sauce:).

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Here's a new recipe for finger food, or food you eat with your hands. It 's a light recipe 350 calories per serving, designed especially for those on a diet:). Lately I see that is taking place to serve these types of recipes on modern mini trays, I used those Italian atmosphere, make it a better idea right?



Serves 2:

250 g chicken breast

1 egg 1 tablespoon milk

100 g breadcrumbs 20 g grated parmesan
2 tablespoons extra virgin olive oil salt and pepper to taste


PROCEEDINGS

Cut the chicken into pieces about an inch from the side, removing any ribs or fatty parts.



In a bowl break the egg, add a tablespoon of milk, a grating of pepper, a pinch of salt and beat with a fork. Plunge dipping the chicken pieces on both sides.



In another dish and pour the bread crumbs mixed with Parmesan cheese. Take the pieces of chicken dipped in egg and bake pecedentemente in breadcrumbs and place on a plate.



Arrange the chicken pieces in a greased pan, sprinkle with the remaining oil and a pinch of salt.



Bake the casserole at 180 ° Convection cooking for 15 minutes, turning the pieces halfway through cooking.
After the indicated time try and test firing.
oven and serve immediately.






IDEAL BOUNDARY:

lettuce salad, tomato salad, or you can try with your favorite sauce and carrots.