Mike s Crispy Chicken Fingers

MMOBRIEN

Ingredients

  • 4 large Boneless Chicken Breasts [fat trimmed]
  • 3 cup AP Flour
  • 2 tbsp Each: Garlic Powder - Onion Powder - Paprika
  • 1/2 tbsp Each: Salt - Black Pepper - Italian Seasoning
  • 3 Eggs
  • 2 Splashes Buttermilk
  • 2 cup Cooking Oil
  • 1 large Frying Pan With Lid

Directions

  • Whisk together eggs and buttermilk and set to the side.
  • Add all of your dried ingredients to your flour and whisk well. Set to the side.
  • Cut your chicken breasts into long thick strips. Approximately 1 x1 x5 .
  • Add your oil to your pan.
  • Coat your chicken strips in your flour. Squeeze the flour mixture on to your chicken strips tightly. Place in fridge for 30 minutes.
  • Pull out chicken and coat once more in flour. Squeeze with flour again tightly.
  • Place strips in to your egg mixture and fully coat.
  • Place back in flour and fully coat.
  • 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.
  • Drain chicken strips on paper towels.
  • 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.
  • For directions on brining your chicken, click on the Hot Chicken link. https://cookpad.com/us/recipes/353227-mikes-nashville-hot-chicken