Making Delicious Chicken Fingers and Cheesy Baked Eggs

To make the perfect chicken fingers, start by taking 1 pound of boneless skinless chicken breasts and cutting it into strips. Season with salt, pepper, and garlic powder, then coat with a mixture of flour, paprika, and a pinch of cayenne pepper. Dip the coated chicken strips in beaten eggs and then coat with a mixture of panko breadcrumbs and grated Parmesan cheese. Let the chicken sit for 10 minutes to allow the coating to set. Then flip it and make sure both sides get crispy by cooking them in hot oil until golden brown. Serve the chicken fingers hot and enjoy.

Next, let's talk about making a delicious dip that pairs perfectly with those chicken fingers. To make this tangy classic mustard dip, start by mixing together 5 tablespoons of mayonnaise, 2 tablespoons of yellow mustard, 1 tablespoon of Dijon mustard, and 1 teaspoon of stone-ground dijon mustard. Add some minced garlic powder, salt, and pepper to give it an extra boost of flavor. You can use this dip on anything from sandwiches to burgers to french fries.

Now that we have our delicious chicken fingers, let's move on to making a mouthwatering cheesy baked egg dish. To start, you'll need a dozen eggs, 2 cups of hand-shredded sharp cheddar cheese, and 2 cups of Monterey Jack cheese. Add a half cup of milk, a pinch of kosher salt, and a few pinches of black pepper to the eggs and mix well.

Next, sauté some garlic and mustard greens (don't worry if they're bitter - that's what you want!) in a little butter until they're softened. Then add the eggs, cheese, and baking mix to the skillet and stir until everything is well combined. Pour the mixture into a 9x13 inch baking dish that's been buttered for easy removal.

Place the cheesy baked egg dish in a preheated oven at 350°F and bake uncovered for about 45-50 minutes, or until it's puffed up and golden brown. When it comes out of the oven, let it cool for a few minutes before serving. The result is a deliciously cheesy, airy, and slightly spicy breakfast dish that's sure to become a family favorite.

The combination of crispy chicken fingers and cheesy baked eggs is a match made in heaven. Both dishes are easy to make and require minimal ingredients, but the flavors and textures are anything but simple. Whether you're looking for a quick and easy meal or a delicious recipe to impress your friends and family, these two dishes are sure to hit the spot.

Tips and Variations

* To add some extra flavor to your chicken fingers, try using different seasonings such as paprika, cumin, or chili powder.

* If you want to make your cheesy baked eggs even more decadent, try adding some diced ham or bacon to the mixture.

* Experiment with different types of cheese, such as cheddar, mozzarella, or feta, to find the perfect combination for your taste buds.

By following these simple recipes and tips, you'll be well on your way to creating delicious chicken fingers and cheesy baked eggs that are sure to become a staple in your kitchen.

"WEBVTTKind: captionsLanguage: enthat is going to be juicy so i'm going to get started on my fried chicken i'm using a pickling  brine so i have two cups of water in my pot here two tablespoons of pickling spice one bay leaf  two tablespoons of kosher salt and now i'm going to add a quarter cup of sugar i love brining my  chickens because it helps the chicken retain its moisture i'm gonna bring my mixture to a boil  a little vinegar in there today i'm using dark meat because i just believe that dark meat has  a little bit more flavor this is the rolling boil i'm looking for i'm going to turn this off  and i'm going to cool this down in a bowl of ice cubes you don't want to cook your chicken  in the brine so it has to be cool you want to make sure when you are brining your chicken  that it's skin side down so i'm going to let my chicken sit here for about two hours  my chicken has been brining now it's time to take it out and get ready to fry it buttermilk also  helps tenderize the chicken so this is gonna be some juicy chicken and the buttermilk also helps  the dredge adhere to the chicken you gotta have a really great dredge to make a really great fried  chicken three cups of all-purpose flour some salt i'm using kosher salt eyeballing this some  garlic powder onion powder i'm gonna use a sweet paprika give it a whisk this is gonna be amazing  growing up my mom taught me how to use this paper bag she said her grandmother  taught her how to use the paper bag so maybe that's the secret shakesee how nice and coated that is oh that's gonna be some crunchy fried chicken  that is all of my chicken so i've got my canola oil nice and hot about 350. i'm gonna start with  my thighs because thighs take a little longer to cook i'm gonna let this fry for about four  to five minutes then flip it over and cook it for an additional four to five minutes all i want to  do here is get it nice and golden i'm gonna finish the cooking in the oven drumsticks are  a little smaller so the cooking time is a little less i'm gonna let that cook for about three to  four minutes and then flip it over and let it cook for an additional three or four minutesall right these are doneoven set to 200 pop that right in here while i finish up the rest of the meal  i think i'm smelling this chicken because i think it's done this chicken is perfection so the first  thing i'm making is my super decadent macaroni and cheese so i have a box of elbow pasta now this  is traditional and southern macaroni and cheese you can use whatever pasta you have on hand but  i like elbow because it just holds that cheese up really well  and the little crevices it creates with the cheese and little butter goes through the pockets  you can't go wrong with elbow pasta i'm going to boil this for seven minutes until it's al dente  and i got some cheese to shred all right so i have sharp cheddar and extra sharp cheddar  i'm hand shredding a pound of my sharp cheese and i'm going to cut my extra  sharp cheddar cheese into blocks it's my grandmother's recipe but of course  it wouldn't be me if i didn't add my little flair to it right let me pause my pasta is readyall right so i rinsed it with some cold water to stop the cooking process and  just setting it back there i am making a cheese sauce the fancy term for it would be a bechamel  which is a root it's basically going to thicken up my cheese sauce  so i have a half a stick of unsalted butter i'm gonna add to this a few pinches of flour  my grandmother never measured this just put it in there okay i'm gonna break it down with awhisk so now i'm going to add two cups of whole milk all right now i'm going to use a half a cup  of heavy cream bring this to a rolling boil it should slightly thicken up as the heat rises  i'm going to add my sharp cheddar cheese now i reserved a little bit because i like to top it  right before i put it in the oven this is the consistency i want  almost like a nacho cheese consistency okay my grandmother does not use cream cheese but i like  using cream cheese because i'm all about decadence this will also be a great time  to add a pinch of salt pepper and garlic just add in my garlic powder i'm gonna add some freshly  cracked black pepper and a pinch of salt because sharp cheddar is already salty you don't  want to over salt your macaroni and cheese ain't nothing like a salty macaroni and cheese honey  they'll talk about you you don't want that you want someone to walk in and say oh she make a mean  macaroni and cheese all right i'm gonna take it over here i'm gonna put my elbow pasta in my pot  i'm gonna do all the mixing in this pot grab my spoon back hereyou hear that you hear that that sound you hear thatyou know you got some good macaroni and cheese look at this y'all alright so  last but not least i'm gonna add in two eggs i'm gonna whisk it in there with my sour cream  i find that sour cream just elevates that tanginess from the extra sharp cheddar  so i like using that sour cream in there and this is what makes southern macaroni  and cheese different from other macaroni and cheeses it's the egg  it's what's going to hold the macaroni and cheese together pour it into my pot fold in the eggi have a 9x13 casserole dish that i've put some melted butter in there just going to pour that  directly to the casserole dish so now is the time to add the cube extra sharp cheddar when you cut  your macaroni and cheese out of your casserole dish you'll see these pockets of melted cheddar oh  last but not least the reserved sharp cheddarall right so i have my oven preheated to 350. i'm gonna bake this uncovered until it gets slightly  golden brown on top and all the cheese has melted once that happens i'm going to get some foil and  loosely cover it with foil and bake it for an additional 15 minutes to cook the center   i'm pulling out my macaroni and cheese oh i tell you it smells delicious you want to see it look  look at that it looks like my grandma's it extra looks a little better it looks  good grandma you didn't hear that yours is still good crab dip that i'm making with asiago cheese  some sharp cheddar some cream cheese i'm shredding about  one cup of white cheddar and i'm all about building flavors even if it's in a dip i want  to get some of that creamy sharpness from the white cheddar and that nutty richness  from the asiago cheese and i'm making sure i don't scrape my fingers that looks beautifuli'm going to use eight ounces of room temp cream cheese if you use coals you'll get  little clumps of cream cheese throughout your dip you don't want that to happen a half a cup mayo a  half a cup of sour cream and the sour cream is going to add some tanginess that i think  works really well with that sharp cheddar about that much heavy cream a tablespoon lemon juice  that's like half a lemon drop in this cheddar and asiago cheese   i love the smell of fresh crab meat and i'm using claw me because i really want the crab  to be the star of the show it's sweet and it's gonna push through all the sharpness and the  creaminess of the cheeses i'm getting into this now okay i'm gonna add in some seafood seasoning  gotta add a little hot sauce to this it's gonna be really flavorful  with a little kick of heat folded it and see and this is why i said it was so important  to have room tip ingredients because look how that's just effortlessly folding together  okay next step transfer it into this one quart baking dish and pop it in the oven oh wowyou know what i want to add some more cheese on top just spread that  on top this looks great i'm going to pop this in the oven i have it  preheated to 400 degrees i'm going to bake it for 20 to 25 minutesi think my crab dip is done hot mama look at thatthe guys are gonna love this   get into it how about that crap yeah it's awesome we're gonna patent thatchicken strips i'm gonna coat them with my favorite potato chips and i'm using a chip that  has a lot of flavors in it but it's mainly like a tangy barbecue  and it's gonna taste really really great with this honey mustard dip i'm making  so i've cut up four chicken breasts into strips before i dredge it one of course salt the chickenand some pepper one cup of flour into this baking dish i'm gonna crack three eggs in the  bowl right here give this a whiskso i've crushed these chips right in the bagso i'm going to season the flour as well two teaspoons of salt  about a teaspoon of pepper two teaspoons of onion powder two teaspoons of garlic powder one teaspoon  of ground mustard i decided to use brown mustard because i'm making a honey mustard sauce so i kind  of want that flavor in both the chicken and the dip and one teaspoon of paprikalet's get started take a strip mix it around the flour dip it in the egg  and directly into the chips that flour and egg is going to make sure that everything sticks  so when it bakes it's going to be super crunchy and it's going to taste like i fried them being  an auntie is really really cool especially like the aunties that don't have any children it's like  you get to have all the fun and then send them back home   i really do love kids a lot of people don't know but i went to college for child psychology and i  worked with children for many many years before cooking became a full-time thing  and i just i don't know what it is just something about kids just really brings  it brings joy to my heart i love their innocence i love their energy and honestly i'm a big kidparents this is not just for kids aunties uncles you can make this for yourself  kids will really enjoy it but adults will really enjoy it tooall right oven set to 450 you want to check it after 10 minutes  then flip it now i'm going to make the dip lots of honey i'm going to use some yellow mustard  that yellow mustard is going to give you that tangy classic mustard flavor i'm going to use  some dijon i'm also using stone ground dijon and that's going to give it a little texture  little whole grain seeds i would say about five tablespoons of mayo that's going to make it creamygarlic powder so i love garlic salt and pepper you can use this on  anything you can use it on your sandwiches you can use it on a burger  you can dip some french fries in this let me check on those chicken strips they are ready to beflipped look how pretty those are i can tell it's nice and crispy i can hear it so i'm flipping  it to make sure that both sides get crispy these look amazing and they smell even better  all right my chicken strips are done oh they are gorgeous they're nice and brown and goldenwait till the kids get their hands on these what do you guys think love it thumbs upon a scale of 1 to 100 what do you give those chicken fingers 100 yayto make these cheesy baked eggs i'm going to use mustard greens mustard greens don't  get a lot of love are they bitter yes it has a mustardy taste and it's really really peppery  so what the mustard green is going to do is just going to give this dish a nice little kick  you can always use something like collard greens you can add field greens  i'm going to smash and mince one clove of garlic to saute with the greens and  a little butter and this dish is super super easy just gonna put my garlic right on topthis is a cheesy baked egg so of course i'm using lots of eggs a dozen   i'm going to add a half a cup of milk 2 cups of hand shredded sharp cheddar that's going  to add that bite to it and i have 2 cups of monterey jack which is really really melty  it will just smooth it out and make it nice and mellow and hashbrowns because it's all  the elements of breakfast in one dish half a cup baking mix and baking mix is gonna help it get  nice and fluffy because it has the baking soda the baking powdera few pinches of kosher salt and cracked black pepper just want to make sure all of the yolk  is broken up so that's done i need to saute the garlic and the greens kind  of release some of those flavors and counteract that bitterness add it to  my baking dish with the eggs and cheese put it in the oven and that's it   my skillet is nice and hot i'm going to add two tablespoons of unsalted butteri'm using unsalted butter because i've already salted my egg and cheese mixture  i don't want to add any more salt from the buttergarlic and butter just wakes up your senses   i'm doing a quick saute on the greens and the garlic because it unlocks the flavor  i want a lot of that flavor to come through in the baking dishdump it right into the eggs and cheese smells amazing  i have a 9 by 13 baking dish here that i've buttered to make sure that when it's done baking  it comes out easily i'm just going to pour that right in there not only does the mustard green  give it a nice little spicy kick but it also adds color and the baking mix that i added  is going to make it nice and airy i have my oven preheated to 350 i'm going to let this  bake uncovered for about 45 to 50 minutes oh wow that is gorgeous it's puffed up it's nice and airy  and i can tell the way the cheese is melted that it's going to be super cheesy and gooeyyou\n"