Of all places to find a recipe, but Yahoo.com. It was there, Yahoo.com This is from Mitzis recipe and was featured in the SAVEUR magazine #141. Only 35,000 plus like this. I will be visiting this page again, and may even subscribe to the magazine, since I am a magazine lover. I thought, I have never made anything like this before, why not give this a try. I know, fried foods aren't the best for us, but we don't eat this way very often. I am not a chicken finger kinda girl but I loved these. I even pinned to my PINTEREST. Favorite daughter, Morgan's choice of foods growing up was at McDonald's, all she liked were the chicken fingers. And if this helps, most of the oil was still in the fry pan when I finished. Nice, plump chicken. The recipe for the dipping sauce was switched out by me, I didn't have all the ingredients so I made one from Food.com. This is a keeper for sure. So click on the link below and go visit this web site, sure you will find something that you want to make. Happy Baking Andi
All Grown up Chicken Fingers
2 lbs boneless, skinless chicken breast
cut in 3inch long by 1 inch wide. You may have to pound down the chicken so that its not too thick.
1 tbsp sugar
1 tbsp kosher salt
1 tbsp black pepper
1 1/2 tsp garlic powder
1 tsp paprika
1 tsp dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups of finely ground breadcrumbs or panko
Canola oil, for frying
1/2 cup mayo
1/4 cup ketchup
1/2 tsp garlic powder
1/4 tsp worcestershire sauce
1/2 to 1 tsp black pepper
Mix all the ingredients in a small bowl for the dipping sauce. Set in refrigerator to get cold while fixing the chicken fingers.
Using a zip-lock bag combined the sugar, salt, pepper, garlic powder, paprika and dry mustard together. Then add the chicken that has been cut and shake so all pieces and coat with the spices.
Set up your breading station, in one bowl add the flour, in another add the beaten eggs, and the bread crumbs.
Pour 2 inches of oil in a deep cast iron fry pan. Heat to 325 degrees.
Working in batches dip the seasoned chicken fingers in the flour, then shake off the excess. Dip in the egg and then in the bread crumbs. Place in the oil and cook about 3-4 minutes. The time will depend on the thickness of the chicken. Transfer to a paper towel lined baking sheet, continue until all the chicken has been cooked. You can keep the chicken warm in the oven on a platter if need be. Serve with the dipping sauce and enjoy your all grown up chicken fingers.