Crunchy Chicken Fingers
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Crunchy Chicken Fingers

Servings

4

Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

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

Directions

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

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.