Chook Me!

How do you make fiery chicken fingers?

My class and I would like to know how they get the fire into fiery chicken fingers. Don't get confused with BUFFALO fiery chicken fingers, as the two are direct opposites.

Public Comments

1. go to www.recipezarr.com... they have any recipe there!!!
2. Cayenne pepper in the batter before frying them.
3. Cajun-Style Chicken Nuggets Serves/Makes: 5 dozen Ingredients: 1 envelope onion soup mix 1/2 cup plain dry bread crumbs 1 1/2 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon red pepper 1 teaspoon thyme 2 pounds boned and skinned chicken breast halves -- 1 inch pieces oil for frying Directions: Combine dry ingredients in large bowl. Dip chicken pieces, coating well. Fry in 1/2 inch oil, turning once til done. Drain on paper towel. Cajun Chicken Strips Serves/Makes: 4 Ingredients: 1 tablespoon all-purpose flour 1 teaspoon poultry seasoning 3/4 teaspoon garlic salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper 1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch strips 2 tablespoons butter or margarine Directions: In a large plastic bag, combine the first six ingredients. Add chicken strips, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Cajun Chicken Nuggets Serves/Makes: 4 Ingredients: 2 packages Chicken Nuggets 1 cup apricot-pineapple jam 3 tablespoons Dijon mustard 1 teaspoon cayenne pepper 1 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon salt 2 teaspoons olive oil Directions: Mix apricot-pineapple jam and mustard together in a small serving bowl and set aside. Combine the cayenne, white, and black pepper, thyme, oregano, garlic powder and salt in a large mixing bowl. Add chicken nuggets and toss to coat thoroughly. Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Saute half the chicken nuggets, turning several times, for 5 minutes, or until no longer pink when cut into. Transfer to a warm serving platter. Add second teaspoon oil to skillet and repeat process with remaining nuggets. Serve hot with apricot-pineapple mustard sauce. hope these help. enjoy.