Healthy Chicken Fingers and McCormick Chili Potato Wedges

Hi, Sweet Friends! 

I sure hope you are hungry!

Sauteed squash & onions, CJD.Sign

We are making homemade oven baked fried chicken fingers (tenders), sauteed squash & onions, and McCormick Chili Potatoe Wedges.

*NOTE: Instructions are written on the photos and on the post for those who have the JAWS or VoiceOver on iPhone.
We have updated this post for our readers who use the translator.

 This post was originally published on August 21, 2015.

McCormick Chili Potato Wedges, CJD.Sign

Today on Friday Foods, we are cooking up some healthier recipes for Chicken Fingers & Potato Wedges!

The Chicken Finger Directions :
2 Full Chicken Breasts serves 4/5 people.
Cut the Chicken Breasts into 4 pieces. Then cut those pieces into 4 more pieces each. These will be the strips for dipping. 

Cut chicken breasts into strips, CJD.Sign

Chicken Strips washed and ready for dipping, CJD.Sign

Beat 3 eggs into a bowl, CJD.Sign

Dredge the chicken, CJD.Sign

Dredge Chicken Strips into whisked eggs, then dredge into 
1 Cup Corn Meal mixed with 1 Cup Seasoned Bread Crumbs.

Lay the strips on oil sprayed cooking pan, CJD.Sign

Cook Chicken at the same time the Potatoes are cooking. Heat oven @475* for 15 to 25minutes (some of our chicken strips were a bit frozen, so cook till tender and white in the center when cut. Serve with a dipping sauce:

  Ranch dressing, Blue Cheese dressing, BBQ Sauce,

 Honey Mustard or Ketchup are all great!

For the McCormick Chili Potato Wedges:

 

Wash and peel 1 potato per person (we had 4). Cut the potatoes in half, lengthwise, and then cut each half into 3 or 4 wedges.

*Note to save a bit of the McCormick Chili mix for a final sprinkling on the top of potatoes before they go in the oven.

Cover the potato wedges with the McCormick Chili Seasoning

And for a yummy seasonal vegetable fresh from our gardens, Sauteed Squash:

Add 2 Tablespoons of oil to the pan; Safflower, Sunflower, Peanut or Olive Oils work best.
Set the pan to Med-High Heat and warm the oil. Cook squash till tender, stirring often to prevent burning. Cook approximately 15 to 20 minutes; onions will be translucent and squash will be tender.

Sauteed Squash; please excuse the misspell! CJ

Hope you enjoy your Weekend Ahead!
God Bless You and Your Family!
Enjoy!

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