PECAN CRUSTED CHICKEN FINGERS

3 skinless, boneless chicken breast halves,
2 teaspoons Cajun spice
1/4 teaspoon salt
4 tablespoons pecan meal or 2 tablespoons pecan halves, finely ground
1 egg white
2 teaspoons canola oil

Apricot Sauce:
1 cup canned apricot nectar
2 tablespoons spicy mustard
1 tablespoons cider vinegar
1 teaspoon cornstarch

Slice chicken into 1/2 inch wide strips. Set aside.

Beat the egg white lightly in a wide, shallow dish.

In another dish, mix together the spices and the pecan meal. Dip each chicken strip in the egg white, then roll lightly in the pecan-spice mixture. Set on wax paper. If not cooking immediately, refrigerate, uncovered.

Heat canola oil in skillet over medium-high heat. Cook without crowding, turning occasionally, until chicken is opaque, firm to the touch, and pecan meal is golden brown. Drain on paper towels. Serve with apricot sauce.

Apricot Sauce: Combine apricot nectar and spicy mustard in small saucepan. Stir to blend and bring to boil over medium heat. In small dish combine the vinegar and cornstarch to make paste. Add to boiling nectar, stir until slightly thickened; serve warm.

BBQ Chicken Fingers

3 boneless skinless chicken breasts
2 tablespoons BBQ sauce
2 tablespoons water
1/4 cup milk
1 egg
1 can Pringles

Cut chicken breasts into strips. Mix BBQ sauce, water, egg, and milk in shallow dish. Lay strips of chicken in dish and make sure they are all covered with the mixture. Refrigerate until ready to cook. Preheat oven to 400 degrees F. Crush Pringles and roll the chicken strips into the chips to cover them. Place on baking sheet. Bake 10 minutes, flip over, and then bake for another 3-5 minutes.

Chili's Tortilla Crunch Chicken Fingers

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375 degrees F. Coat a large baking sheet w ith vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

HOOTER?S HOT WINGS

1/4 cup butter
1/4 cup Louisiana hot sauce
1/8 teaspoon ground pepper
1/8 teaspoon garlic powder
1/2 cup all purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wing pieces

Combine flour, paprika, cayenne and salt in large zip lock bag. Put the wings in bag and shake till evenly coated. Place wings on platter cover and refrigerate 60 t0 90 minutes. This helps the breading to stick when frying.

Place butter, hot sauce, pepper and garlic powder in small sauce pan. Heat on low until butter is melted and ingredients are well blended.

Heat oil in deep fat fryer to 375 degrees. If you don?t have a deep fryer heat oil in a pan, enough to cover wings completely; at least an inch or so deep.

Place the wings into the hot oil and cook 10 t0 15 minutes or until the wings turn dark brown. Drain on paper towels. While wings are still hot place in large bowl add the sauce and stir to coat evenly.

Serve with bleu cheese or ranch dressing along with celery and carrot sticks on the side.