March 8, 2010

Chicken Fingers Two Ways: Part One

We all get our food cravings, right. Well when I get my cravings nothing will satisfy my palate...nothing, until I get what it is I'm after. Hubby enjoys his cookies, but for me (at least for now) it's all about the fried food. I don't know what it is, hopefully just a phase (for my waste line's sake) but it's going strong. My cure? Chicken fingers, who doesn't love a good ol' finger now and again?!

I love chicken fingers (only once in a while) because they are so simple. They cook super quick, go with a variety of sides and dips and are just as good cold the next day with a little mayo, lettuce and tomato slapped betwixt two pieces of bread (drool). And, as if that weren't enough to sell you on the deal, they are completely customizable. This recipe for extra crispy chicken fingers was made using an actual recipe but I promise you can make them yours (more on how to improvise your fingers later).

I like to start with fresh skinless, boneless chicken breasts and cut them down to size, as opposed to using the packaged tenders. I usually cut them about an inch wide by the length of the breast. Side note: if you're not into chicken breast just substitute with chicken parts. So what could be easier than tossing chicken strips into an egg bath then coating them in flour? Nothing I tell you (ok so next to nothing). So break out your shortening, or veggie oil, and let's cook!

Extra Crispy Chicken Fingers (adapted from Joy of Cooking)
3 lbs boneless, skinless chicken breasts (about 4 breasts), cut into 'fingers'
2 eggs
1/2 C milk
3 tsp salt, divided
1 1/2 C all purpose flour
1 tsp black pepper
2-3 inches veggie oil or shortening

In a shallow dish (I use a pie dish) combine eggs, milk and 1 tsp salt.

In another shallow dish combine the flour, remaining salt and pepper.

Heat oil in a deep heavy pot while you're preparing the chicken.

Toss the chicken pieces in the flour mixture, then remove to the egg dish and turn until thoroughly moistened. One at a time, remove the chicken from the egg mixture, allowing the excess to drip off. Roll in the flour mixture again until completely coated.

Slip each piece into the hot oil. Fry for about 8 minutes, turning the pieces several times with tongs. Remove the pieces to a paper towel lined tray.
Serve with BBQ sauce, or honey, or ranch, get the picture.


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