Title: Bbq Chicken Fingers
Category: Chicken
Instructions:
BBQ Chicken Fingers3 boneless skinless chicken breasts
2 tablespoons BBQ sauce
2 tablespoons water
1/4 cup milk substitute
1 egg
1 can Pringles Cut chicken breasts into strips. Mix BBQ sauce, water, egg, and milk in shallow dish. Lay strips of chicken in dish and make sure they are all covered with the mixture. Refrigerate until ready to cook. Preheat oven to 400 degrees F. Crush Pringles and roll the chicken strips into the chips to cover them. Place on baking sheet. Bake 10 minutes, flip over, and then bake for another 3-5 minutes.
Non-Dairy Substitutes
Imitation dairy products are usually close to undetectable in many recipes, especially breads, cakes, cookies, muffins and creamy desserts like puddings. The following guide below will help you decide which non-dairy alternative will work best for you. Beware that some products use "sodium caseinate" which is a milk derivative. While we have listed products that should be Kosher pareve / parve or vegan, you need to check the ingredients and/or hasgachah (Kosher certification by Rabbis) to make sure they are truly non-dairy.
Non-Dairy Milk Substitutes
- Soy Milk - an excellent all around dairy substitute for real milk, however, different brands will produce varying tastes. To start, best to try an unflavored soy milk. For desserts or the desire to have a "sweeter" nature, try a flavored soy milk. Soy milk also works best for recipes that call for creamy sauces, salad dressings, pasta sauces and other savory, thicker delicacies. If the recipe calls for buttermilk, add a single tablespoon of white vinegar - lemon juice will also work fine - to each cup of soy milk and make sure you mix it together well! While not as full and robust as buttermilk, it should get you there with regard to taste.
- Rice Milk - slightly sweet and good for desserts although not as thick and creamy as soy or real dairy milk. It is not suited for hearty, savory or salty recipes such as mashed potatoes. Given that it is thinner, it is also best when used with "binding" or stabilizing agents such as eggs, flour, agar flakes or xanthan gum
- Almond / Nut Milk - Thicker than rice milk and has a nutty taste, making this dairy substitute better for making creamy drinks and desserts. These are also not best used in savory, hearty and salty dishes.
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