If you are spending more time cooking at home and less time eating out (even at fast food restaurants), I have an easy recipe for you to make for dinner—Crispy Chicken Fingers.
I brought groceries for our dinner over to Jason’s and Katie’s home on Tuesday night because we were baby-sitting Blake. On my way over to their place, I picked up my 88-year old mother so she could join us for the evening. Great Grandma, Shirley, read to Blake while Jack and I prepared dinner.
Here is a pan of the chicken fingers, after I had coated them with a spicy flour mixture (see recipe below).
Chicken fingers, frying in the skillet.
After frying, they looked like this. Yum!
I made Crispy Chicken Fingers because they are easy to pick up with little fingers. To round out the meal we tossed a simple salad and baked some frozen waffle fries. Now for the taste test—Blake liked them!
Crispy Chicken Fingers
1 1/2 cups Gold Medal® self-rising flour or all-purpose flour
1 1/2 teaspoons seasoned salt
1 teaspoon freshly ground black pepper
1/2 to 1 teaspoon ground red pepper (cayenne)
1 egg
1/2 cup buttermilk or milk
2 cups vegetable oil
1 lb boneless skinless chicken breasts, cut crosswise into 1-inch strips, or chicken breast tenders (not breaded)
1. In medium bowl, stir together flour, salt and peppers. In small bowl, beat egg and milk.
2. Coat chicken with flour mixture, dip into egg mixture and coat again with flour mixture. Discard any remaining flour mixture.
3. In 12-inch skillet, heat oil over medium heat (350°F). Add chicken; cook uncovered 5 min. Using tongs, turn chicken; cook 3 min longer or until no longer pink in center and golden brown. Serve with honey mustard.
Oven-Fried Chicken Fingers: Heat oven to 450°F. Place coated chicken strips on greased cookie sheet. Drizzle 3 Tbsp melted butter over chicken. Bake 6 min. Using tongs, turn chicken; bake 6-8 min longer or until no longer pink in center and golden brown.
4 servings