Here's a little tutorial on making chicken fingers....
If you are making them from chicken breasts with skin, on the bone, start by pulling the skin off, cutting the membrane as you go...
Use a boning knife, if you have one. The blade is thin and long...perfect for getting between the skin and bone. Start at the thin side of the breast and slowly pull the meat back as you cut it free from the bone. Sometimes I can manage to get most of the meat off with my fingers, working slowly to detach it from the bone.
Once the meat is off of the bone, cut it into strips. They will most likely be wedge shaped, due to the shape of the breast meat, but that is okay. The thickest part should be no wider than 1-1/4"...
Season with whatever you like. I used paprika, salt, and pepper. Mix together equal parts egg and milk in one dish, and put some flour in the other.
Dredge the strips in flour, and then in egg, then in flour again...
Dredge the strips in flour, and then in egg, then in flour again...
Heat 3/4" of oil in a skillet over high heat, about 375 or 400 degrees (my skillet is older, so the temp may be off a bit). Test the oil with a little piece of bread first. You want it to sizzle but not pop. Once the oil is hot, lay your strips in there and let them cook until you can see the edges are getting done, then flip them over. Once both sides are browned, they should be done, but take one out to test it first. Cut it in half at the thickest point. The strips take between 15-20 minutes to cook.
Drain the strips for a few minutes on a cooling rack that has been placed over paper towels. If you have to cook the strips in batches, keep a cookie sheet with a cooling rack on it in the oven at 175 or 200 degrees....or preferably on the "warm" setting, if your oven has one. Do not use paper towels if you keep them warm in the oven.
Serve with your favorite sauces. We use barbeque and honey mustard. You can make your own barbeque by adding brown sugar to ketchup or tomato sauce, with a few drops of Liquid Smoke. I add honey to prepared mustard until it is to my liking. I prefer to serve double veggies and cut out the starch! Enjoy!
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