Mike s Crispy Chicken Fingers
MMOBRIEN
Ingredients
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4 large Boneless Chicken Breasts [fat trimmed]
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3 cup AP Flour
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2 tbsp Each: Garlic Powder - Onion Powder - Paprika
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1/2 tbsp Each: Salt - Black Pepper - Italian Seasoning
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3 Eggs
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2 Splashes Buttermilk
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2 cup Cooking Oil
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1 large Frying Pan With Lid
Directions
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Whisk together eggs and buttermilk and set to the side.
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Add all of your dried ingredients to your flour and whisk well. Set to the side.
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Cut your chicken breasts into long thick strips. Approximately 1 x1 x5 .
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Add your oil to your pan.
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Coat your chicken strips in your flour. Squeeze the flour mixture on to your chicken strips tightly. Place in fridge for 30 minutes.
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Pull out chicken and coat once more in flour. Squeeze with flour again tightly.
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Place strips in to your egg mixture and fully coat.
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Place back in flour and fully coat.
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Place chicken in frying pan at high heat then turn to medium heat. Fry for 2 or 3 minutes on each side until fully cooked. Keep chicken covered with lid when not flipping while frying.
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Drain chicken strips on paper towels.
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Serve hot with several different types of dipping sauce such as Ranch Dressing, Sweet & Sour, Barbecue Sauce, Hot Mustard, Salsas, Chile Sauces or a flavored Mayonnaise creation.
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For directions on brining your chicken, click on the Hot Chicken link. https://cookpad.com/us/recipes/353227-mikes-nashville-hot-chicken