Chicken fingers!! The ultimate finger food (other than french fries) made with some very scrumptious honey mustard. You can't go wrong with these, it beats going out and spending too much money on them :) living frugally is what we do best.
Here is how I set my work area up. Everything next to each other for easy maneuvering.
Having some sort of tongs handy will really help the dipping and setting on rack procedure, a lot faster.
This is my "tester." It helps me to determine whether or not to start putting them all in :)
Chicken Fingers
Ingredients
3 lbs of skinless boneless chicken breasts
2 teaspoons salt
1 teaspoon garlic salt
1 teaspoon chipolte pepper
1/2 teaspoon regular pepper
3-4 eggs, beaten
1 tablespoon milk
2-3 cups Panko bread crumbs
some canola oil for frying
Directions
Fill your frying pan with oil, about 1/2 inch. Wash and slice chicken into strips (about 1/4-1/2 inch thick.) Get a cookie sheet and put a couple cooking racks on top of it, set aside. In a zip lock bag or a regular grocery bag, add all dry ingredients into it and shake until mixed. In a separate bowl, add eggs and milk, mix until combined. Now add the chicken to the flour mixture, close the bag, and shake it up until all the chicken pieces are coated. Add all chicken pieces to the egg and milk mixture and mix it until all the chicken pieces are coated once more.
In a baking dish, add Panko bread crumbs (I found this at Safeway in the Asian aisle). Begin heating oil in pan over medium heat. Dip the chicken fingers to coat each side with Panko crumbs and then place them on the cooling rack for 15 minutes. Now, to know the oil is hot enough put a tiny "tester" in and see if it starts to fry. When the oil is ready, start adding chicken pieces cooking for 3-7 minutes on each side until golden (this depends entirely on how thick you cut them. If thick slices fry longer, if thinner, fry shorter). Once they are done you can serve immediately or put them on a warm plate in the oven with a paper towel until all chicken fingers are done frying.
Honey Mustard
Ingredients
1/3 cup real mayonnaise
2 tablespoons dijon mustard
2 tablespoons regular mustard
1 tablespoon rice vinegar
2 tablespoons honey
1/2 tsp hot sauce (optional)
Directions
Mix all ingredients together with a fork or whisk and serve or store in the refrigerator.
Ingredients
3 lbs of skinless boneless chicken breasts
2 teaspoons salt
1 teaspoon garlic salt
1 teaspoon chipolte pepper
1/2 teaspoon regular pepper
3-4 eggs, beaten
1 tablespoon milk
2-3 cups Panko bread crumbs
some canola oil for frying
Directions
Fill your frying pan with oil, about 1/2 inch. Wash and slice chicken into strips (about 1/4-1/2 inch thick.) Get a cookie sheet and put a couple cooking racks on top of it, set aside. In a zip lock bag or a regular grocery bag, add all dry ingredients into it and shake until mixed. In a separate bowl, add eggs and milk, mix until combined. Now add the chicken to the flour mixture, close the bag, and shake it up until all the chicken pieces are coated. Add all chicken pieces to the egg and milk mixture and mix it until all the chicken pieces are coated once more.
In a baking dish, add Panko bread crumbs (I found this at Safeway in the Asian aisle). Begin heating oil in pan over medium heat. Dip the chicken fingers to coat each side with Panko crumbs and then place them on the cooling rack for 15 minutes. Now, to know the oil is hot enough put a tiny "tester" in and see if it starts to fry. When the oil is ready, start adding chicken pieces cooking for 3-7 minutes on each side until golden (this depends entirely on how thick you cut them. If thick slices fry longer, if thinner, fry shorter). Once they are done you can serve immediately or put them on a warm plate in the oven with a paper towel until all chicken fingers are done frying.
Honey Mustard
Ingredients
1/3 cup real mayonnaise
2 tablespoons dijon mustard
2 tablespoons regular mustard
1 tablespoon rice vinegar
2 tablespoons honey
1/2 tsp hot sauce (optional)
Directions
Mix all ingredients together with a fork or whisk and serve or store in the refrigerator.
I loved the honey mustard sauce recipe. I have tried it so many times at home and it turns out to be very tasty. This is one of my favorite tea time snack.
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