Dianes Pheasant Fingers Recipes

AIR-FRYER FIESTA CHICKEN FINGERS

Steps:

• Preheat air fryer to 400°. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Cut into 1-in. wide strips., In a shallow bowl, whisk buttermilk and pepper. Place flour in a separate shallow bowl. Mix corn chips and taco seasoning in a third bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in buttermilk mixture, then in corn chip mixture, patting to help coating adhere., In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Repeat with remaining chicken. Serve with ranch dip or salsa.

PHEASANT STICKY FINGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk the honey and wing sauce together until smooth; set aside. Season the flour to taste with salt and pepper; whisk, and set aside.
• Beat the eggs in a mixing bowl until smooth; stir in the pheasant strips. Remove the pheasant strips from the egg, and gently press into the flour to coat; shake off the excess flour. Melt the butter in a large skillet over medium heat. Cook the pheasant strips on each side until golden brown and crispy, about 3 minutes per side. toss the pheasant strips in the wing sauce, and pour into a 9x13-inch baking dish.
• Bake in the preheated oven until the pheasant has absorbed the sauce, about 20 minutes.

DIANE'S PHEASANT FINGERS

Steps:

• Mix dry ingredients in a bowl.
• Beat eggs and add milk in a shallow dish.
• Heat oil in frying pan over medium heat.
• Cut pheasant breasts into 3 x 3/4 inch strips.
• Dip into egg and milk mixture, then into flour mixture.
• Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides.
• Drain on paper towels.
• Serve!

TERIYAKI FINGER STEAKS

Steps:

• Trim fat from steak and slice lengthwise into 1/2-in. strips place in a large glass bowl. Combine all remaining ingredients pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot heat, turning often, for 7-10 minutes or until meat reaches desired doneness. Remove from skewers and serve. Diabetic Exchanges: One serving (prepared with low-sodium soy sauce) equals 3 lean meat, 1/2 starch also, 190 calories, 725 mg sodium, 62 mg cholesterol, 6 gm carbohydrate, 24 gm protein, 7 gm fat.© Copyright Reiman Publications, 1993-1997