Chicken Fingers and un-Fried French Fries

This is an oldie but a goodie. I mean, who does NOT like Chicken Fingers and French Fries? Okay, so these are un-fried french fries and oven-fried chicken but they JUST as good if not better than deep fried foods, and are a lot healthier.

 I found the oven-fried Chicken Finger recipe from Food & Wine magazine and it just looked to delicious and easy NOT to try. I was also excited to try the un-fried french fries (which I got from my mom. I believe it's a kraft recipe). After hearing my mom and sister, Ashley, talk about these fries, I had to try them as well. What better to try them with than chicken fingers?

Oven-Fried Chicken Fingers

(from Food & Wine magazine)

What you will Need:

•  2 large eggs, beaten
• 2 cups panko bread crumbs
• 1/2 cups all-purpose flour
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon cayenne pepper
• 4 boneless chicken thighs, lightly pounded (I used boneless, skinless, chicken breast tenderloins because they are more chicken-finger"ish" to me!)
• 1/2 cup canola oil
• 1 lemon cut into wedges (if desired for serving)

What to Do:

1. Place a rimmed, non-stick baking sheet on the lower rack of your oven and preheat the oven to 450.
2. Place the 2 beaten eggs, panko, and flour into 3 separate shallow dishes. Season the flour with the celery salt, garlic salt and cayenne papper (mix). Dust the chicken on both sides with the flour, then dip it into the egg (making sure egg is on both sides) and then press chicken into the panko (making sure both sides are covered - press to help the panko adhere).
3. Pour canola oil onto the baking sheet. Carefully place chicken in oil, making sure that both sides are coated in oil. Bake for 25 minutes (until golden and crispy), turning halfway through cooking time.
4. Drain on paper towels and serve with lemon wedges.

** I served this with a side of barbeque sauce, a side of ranch and a size of Ketchup - typical dipping sauces for our house!

 - Food & Wine magazine suggested that this be paired with a Pinot Nior wine. We enjoyed a glass of Toasted Head Untamed White Wine (it's a blend of a Viognier, Chardonnay and a Moscato).

Un-Fried French Fries

What you will Need:

•  3 baking potatoes
• 1/4 cup of Kraft Light House Italian dressing
• 1/4 cup Parmesan Style Grated Cheese (can use reduced fat if desired

What to Do:

1. Pre-heat your oven to 425. Wash and dry potatoes. Cut potatoes into 1/4 inch-thick sticks and place them in a large bowl. Add the remaining ingredients and toss to coat.
2. Spread the potatoes into a single layer on a large baking sheet sprayed with cooking spray. Spray potatoes with additional cooking spray.
3. Bake 22-24 minutes or until they are crisyp and golden brown (turning half way through baking).

** I baked mine 5-10 minutes longer because I wanted them extra crispy. If you wash the potatoes really well in cold water beforehand, this removes some of the starch which results in crispier fries.

Enjoy!