Crunchy Chicken Fingers

Crunchy Chicken Fingers

300kcal
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Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Servings 4

Ingredients

  • 4 Chicken breasts
  • 1 cup flour
  • 2 cups Breadcrumbs
  • 2 cups Panko
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Paprika
  • 1 Tablespoon White Pepper
  • 1/2 Tablespoon Black Pepper
  • 1 Tablespoon Garlic Powder/Granules
  • 1 Tablespoon Onion Powder/Granules
  • 1 Teaspoon Basil
  • 1 Teaspoon Thyme
  • 1 Teaspoon Oregano
  • 1 Teaspoon Celery Salt
  • 1/2 Teaspoon Powdered Ginger
  • 1/3 Teaspoon Mustard Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 cups of Milk

Method

  1. Mix the breadcrumbs and panko, set aside
  2. Mix the rest of the dry ingredients and set aside.
  3. Slice breasts up into “fingers” (4 or 5 per)
  4. Mix chicken into the milk and put in the fridge for at least an hour (tenderizes the chicken nicely)
  5. One piece at a time a piece of chicken out of the milk and dredge in the spiced flour mixture.
  6. Set on a wire rack to dry, about 10 – 15 minutes
  7. Take a strip off the rack, dip it back in the milk and roll it in the breadcrumb mix, pressing it into the chicken.
  8. Place back on the wire rack and allow to dry for 10 minutes
  9. Repeat the milk u0026 breadcrumb process and set aside for 10 minutes.
  10. Heat vegetable oil in a pan to 325 – 350 degrees.
  11. Fry until internal temp is 180ishm about 5 minutes per piece.
  12. Drain on paper towels.

Nutrition

Calories300kcal

Notes

  • You can use buttermilk for regular milk. Buttermilk can be substituted with clabbered milk if you mix 1 Tbs of vinegar or lemon juice into a cup of milk and let it sit for 5 minutes.
  • Buttermilk gives MUCH better results though!
  • If you have no ginger, you can use allspice or mace.

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