Cereal Coated Chicken Fingers or Fish Bites

Use up your hametz, and make a new snack food.

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  1. Prep: 20 minutes
  2. Cook: 15 minutes
  3. Total: 35 minutes
chicken-fingers.jpg

This recipe can be used with cornflakes, bran flakes, Chex, Rice Krispies–whatever your heart desires though I would probably steer away from Fruity Pebbles or Cinnamon Toast Crunch. Alternatively, you can use potato chips or vegetable chips.

Each year before Passover arrives, the annual scramble to creatively rid my kitchen of hametz begins. These three recipes will wow your friends with carb-laden pre-Passover goodies, but they're good enough to make year round.

Ingredients

  1. 1/2 teaspoon cayenne pepper
  2. 1 1/2 teaspoons pepper
  3. 1 teaspoon salt
  4. 2-3 cups flour
  5. 2 white fish filets (flounder, tilapia, or cod) cut in pieces (or 2-3 chicken breasts cut into pieces)
  6. 2-3 eggs
  7. 2 cups cereal of your choice, crushed
  8. oil

Directions

Cut fish or chicken into strips and set aside. Place cereal in a sealable plastic bag, and pound until broken up. You can use a pot, heavy bottle, or rolling pin for pounding.

In a shallow baking dish spread 2 cups of flour mixed with the pepper, salt, and cayenne pepper. In another bowl, crack eggs and beat lightly with a fork.

Take a strip of fish or chicken and dip it first in the flour mixture, then dip it in the egg, and finally dip it in the crushed cereal. Repeat until all strips are coated. This process is called dredging.

Coat a frying pan with oil and place on medium heat. When the oil is warm (but not so hot it is sizzling or smoking), place coated strips of fish or chicken in the pan and cook on each side. The cooking time is approximately 2-3 minutes per side, but it will vary depending on whether you are using fish or chicken and how large each strip is.

Serve with condiment of your choice.

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Shannon Sarna is the editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and currently lives in Jersey City, NJ. To see what Shannon is cooking and eating, follow her on twitter @shasarna and on Instagram.

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