Chicken Fingers

Directions

1. 1
   Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
2. 2
   Roll the strips in the cornflakes.
3. 3
   Set the strips on wax paper until ready to cook.
4. 4
   At this point the strips can be refrigerated for use the next day.
5. 5
   In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
6. 6
   Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
7. 7
   Repeat with the remaining margarine, oil and chicken fingers.
8. 8
   *Oven bake method: Preheat oven to 400 F.
9. 9
   Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.