• 950bca175d748469543db9be19545c81

Chicken Fingers

Best chicken fingers!

Prep
Cook
Serves 4people
Ingredients
2
chicken breasts
3-4
cups all purpose flour
4-6
eggs, whisked
salt
3-4
cups panko breadcrumbs
light olive oil for frying
dipping sauce
1/4
cup honey
1/4
cup prepared Dijon mustard
1
tbsp extra virgin olive oil
cracked black pepper to taste
Directions
1.
Cut chicken breasts into 1/2 inch strips, or fingers. Dredge chicken in the flour to coat thoroughly. Add two pinches of salt to the eggs and combine to help it coat the finders. Shake extra excess flour off chicken and place in egg mixture. Coat well with egg, and then remove and transfer to Panko breadcrumbs. Coat well with Panko breadcrumbs. (At this point you can freeze the breaded chicken for up to a week for later use.)
2.
Put oil in a deep saute pan over medium-high heat. When the oil is hot, place breaded chicken in oil. Cook chicken in batches until dark, golden brown, and then remove onto paper towels to drain. Lightly salt.
3.
Mix honey and Dijon, Extra virgin oil and cracked pepper for a dipping sauce.

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