Renaming in my honour

My Fave fingies have been renamed:

These are officially now known as "Buck Balls"....mmmm mmmm good!

I have to give Rachel Ray from Food Tv the credit for this one.

I use:

About 2 kg of Chicken thighs – boneless skinless or deboned and deskinned – your choice!

Prepare a bowl of flour (about ½ cup)

Prepare a bowl of egg (about 3 or 4 eggs)

Prepare a bowl of:
4 cups of corn flakes,
3 tbsps or brown sugar
2 tbsps of Allspice
Toss all these ingredients into a food processor and mix until bread crumb-like consistency
When that is done you should have about 1 ½ cup of breading

Cut chicken into manageable sizes (chicken fingers)

Dredge chicken through flour, then coat with egg, then dredge in breading mixture

Place breaded pieces onto baking sheet, and when all chicken is done, throw into the over at 375 degrees for 15 minutes.

Remove sheet and flip all the pieces, and cook another 5-10 minutes until the chicken is done

Serve with a nice spicey dip (Hot Chili Thai Garlic sauce is a good start), some carrots, cucumbers and a beer for the grown ups!

Like a famous potato chip maker, I bet you can’t have just one!