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).
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, or...you get the picture.