FINGERS, NUGGETS AND STRIPS

STEAK FINGERS

1/3 cup vegetable oil
1 pound round steak
2 eggs
1/2 cup milk
salt and pepper to taste
1 1/2 cups all-purpose flour for coating

Tenderize steak by pounding with a mallet. Cut into 3 inch long strips. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended. In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan). Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour. Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

CHICKEN NUGGETS

4 skinless, boneless chicken breasts
2 c. corn oil
1 egg, beaten
1/3 c. water
1/3 c. flour
1 1/2 T. sesame seeds, toasted
1 1/2 t. salt

Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x½-inch pieces. Fill deep fryer with corn oil, no more than 1/3 full. Heat to medium heat. Place egg and water in a small bowl and mix well. Add flour, sesame seeds and salt, stirring until a smooth batter is formed. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.

CRISPY CHICKEN STRIPS

1/4 c. butter, melted
1 1/2 c. crispy rice cereal, coarsely crushed
2 T. flour
2 t. salt-free seasoning blend
1 lb. boneless, skinless chicken breast tenders

Preheat oven to 400* F. Lightly grease 13 X9-inch inch baking dish. Place butter in shallow bowl. In separate shallow bowl, mix crushed cereal, flour, and seasoning blend. Dip chicken tenders in butter, then press in cereal mixture to evenly coat. Arrange in prepared baking dish. Drizzle with any remaining butter. Bake 25 minutes, or until chicken juices run clear.