Monday, April 16, 2012

Not So Plain Chicken Fingers

Not So Plain Chicken Fingers
This recipe is super easy and actually happened by accident. I was left with nothing but a marinated frozen chicken breasts in my freezer and some random things in my pantry. And so the not so plain chicken fingers were born.  I learned that these keep really well in fridge and even stay crisp after they are microwaved.

  • 3 cups panko bread crumbs
  • 1/2 cup corn starch 
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 lb chicken breast
  • a bottle of your favorite marinade
  • Canola oil 

Oil: 375° F         Cooking Time: 5 Minutes per side         Serving Size: 2-4 people

How to put it all together

  1. The night before cut the chicken breasts into strips that are about an 1 1/2 inches thick
  2. Place them in a gallon size zip lock back coated in your favorite marinade. Let this sit over night to soak up all the goodness
  3. Now that they've had time to marinate, its tIme to set up your breading station
    1. Crack the 2 eggs in a bowl and whisk 
    2. In a bowl mix together the panko bread crumbs, corn starch, salt and pepper
  4. Now dip each chicken finger in the egg wash and then in the panko bread crumb mixture. Set each one on a plate before you are ready to fry
  5. Heat your oil to the 375° F (Medium heat)
  6. Now when you are up to temp place a few of the chicken fingers in the oil cooking them for about 5 minutes on each side and reach a golden brown. 
  7. once cooked place them on a plate with a paper towel on it to help remove the excess oil.
When storing your chicken fingers place a layer of paper towels on the bottom of the container before placing the chicken fingers on top.
This will keep your chicken fingers crisp at least until the next day.

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