This is where chicken finger improvisation comes into play. I never use a recipe for this one, I just wing it and I have fun doing it. I usually do two parts unseasoned bread crumbs, one part grated parmesan cheese, one part Panko bread crumbs and a couple dashes and pinches of seasonings (you got all that?). In tonight's case I used some dried parsley, onion powder, garlic powder, salt & pepper, but you use whatever tickles you (im-prov-is-ation, got it?).
First you take the chicken and you dip it, you dip it.....
Next you take the chicken and you bread it, you bread it....
1/2 C milk
2-3 inches veggie oil or shortening
Combine the eggs and milk in a shallow dish. Combine all remaining ingredients, except the chicken, in another shallow dish.
Heat oil in a large heavy pan while preparing the chicken.
Dip each piece of chicken individually into the egg mixture. Remove each piece, allowing excess egg to drip off, into the bread crumb mixture. Coat completely.
Slip each chicken finger into the hot oil and cook about 8 minutes or until golden brown and no longer pink in the center. Remove to paper towels to drain excess oil.
Serve hot (or cold) as you wish.