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Crunchy Chicken Fingers


Kids like this stuff, and I will not be serving them the frozen, processed garbage. This is easy to make, healthy(er) and full of flavours that I control. “Best meat ever”, said one kid tonight. Tasted a lot like KFC!

Number of Servings: 16 - 20 Fingers
Prep Time:  45 Minutes

Cook Time:  30 Minutes

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4 Chicken breasts
1 cup flour
2 cups Breadcrumbs
2 cups Panko
1 Tbs Salt
1 Tbs Pepper
2 Tbs Paprika
1/2 tsp Garilc Powder
1 1/2 tsp Dry Mustard
1 1/2 tsp Ground Thyme
1 1/2 tsp Ground Oregano
1 1/2 tsp Ground Basil
1 1/2 tsp Ground Ginger
1 tsp Baking Powder
1/2 tsp Baking Soda
2 cups of Milk


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.


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.
I just made it with regular 2% milk tonight and it was awesome. I deep-fried them in canola oil.

TAGS:  Chicken, KFC, Thomson, fried

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By |2018-12-02T01:56:27-05:00March 18th, 2014|Recipe|Comments Off on Crunchy Chicken Fingers