Bite with Belkys: Cornflake Crusted Chicken Fingers with Mango Dipping Sauce

The Chef: Dewey, Siena & Zoe Losasso
The Restaurant: North One 10
The Dish: Cornflake Crusted Chicken Fingers with a Mango Dipping Sauce

Ingredients for Cornflake Crusted Chicken Fingers:

2 boneless chicken breasts cut into half-inch by 3-inch strips
2 eggs, whipped in bowl
1/2 cup of flour
3 cups of cornflake cereal, hand crushed (not frosted)
1/2 cup of olive oil
salt and pepper, to taste

Method of Preparation:

-First, crack two eggs and beat them together. Then coat the chicken in flour, eggs and the crushed cornflake cereal.

-Next, add olive oil in a hot pan and sauté the chicken fingers. Chef Dewey says you also bake the chicken fingers in a non-stick cookie tray in a 400 degree oven for about eight to 10 minutes or until crunchy.

Ingredients for Mango Dipping Sauce:

2 cups of orange juice
2 cups of mango juice

Method of Preparation:

-In a hot pot, add orange juice and mango juice, and heat until it boils. Then let the sauce simmer for six minutes or until it reduces by half. Chef Dewey says you can also include a little lime juice, maple syrup and salt and pepper to taste.

-Chill the dipping sauce before serving.

To Plate the Dish:

Serve the cornflake crusted chicken fingers with the mango dipping sauce on the side.

Serving Suggestion: Mango Orange Juice

Serves: 4

FOR MORE INFORMATION:

North One 10
11052 Biscayne Blvd.
Miami, FL 33161
305-893-4211
www.northone10.com