Extra Crispy Chicken Fingers - Adapted from Joy of Cooking

Extra Crispy Chicken Fingers

Since September is National Chicken Month, I kid you not - go visit chickenroost.com, I figured I'd hit you with a couple of my favorite easy chicken recipes. Of course it wouldn't be chicken month without a little chicken, but after you finish with that one you should try out some chicken fingers. Who doesn't love a good' finger now and again.

I love chicken fingers (only once in a while since they are fried after all) because they are so simple. They cook super quick, go with a variety of sides and dips and are just as good cold the next day with a little mayo, lettuce and tomato slapped betwixt two pieces of bread (drool). And, as if that weren't enough to sell you on the deal, they are completely customizable. This recipe for extra crispy chicken fingers was made using an actual recipe but I promise you can make them yours (more on how to improvise your fingers tomorrow.

I like to start with fresh skinless, boneless chicken breasts and cut them down to size. I usually cut them about an inch wide by the length of the breast. Side note: if you're not into chicken fingers just substitute the breasts with chicken parts. So what could be easier than tossing chicken strips into an egg bath then coating it in flour? Nothing I tell you (okay so next to nothing). So break out your shortening, or veggie oil, and let's celebrate chicken month!

Extra Crispy Chicken Fingers (adapted from Joy of Cooking)
ingredient:
3 lbs boneless, skinless chicken breasts (about 4 breasts), cut into 'fingers'
2 eggs
1/2 C milk
3 teaspoon salt, divided
1 1/2 C all purpose flour
1 teaspoon black pepper
2-3 inches veggie oil or shortening

Method Extra Crispy Chicken Fingers:
Steps 1.
In a shallow dish (I use a pie dish) combine eggs, milk and 1 tsp salt.
Steps 2.
In another shallow dish combine the flour, remaining salt and pepper.
Steps 3.
Heat oil in a deep heavy pot while you're preparing the chicken.
Steps 4.
Toss the chicken pieces in the flour mixture, then remove to the egg dish and turn until thoroughly moistened.
Steps 4.
One at a time, remove the chicken from the egg mixture, allowing the excess to drip off.
Steps 5.
Roll in the flour mixture again until completely coated.
Steps 6.
Slip each piece into the hot oil. Fry for about 8 minutes, turning the pieces several times with tongs.
Steps 7.
Remove the pieces to a paper towel lined tray.
Steps 8.
Serve with BBQ sauce, or honey, or ranch, or you get the picture.

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