Golden Fingers Recipe

dry mix

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 0.5 tsp salt and 1 tbsp granulated sugar until evenly combined.

wet mix

In a separate bowl lightly beat 1 large egg with 1 tsp vegetable oil. Add 1 cup cold sparkling water and stir gently to combine.

Pour the wet ingredients into the dry mixture and stir with a fork or whisk just until combined. The batter should be slightly lumpy and fairly thin — similar to a tempura batter. If it seems too thick, add 1–2 tbsp more cold water. Refrigerate the batter while you prepare the chicken (keeps it cold and crisping).

Pat 1 lb chicken breast strips dry with paper towels. Trim to uniform thickness so they cook evenly (about 3/4 inch thick).

Season both sides of the chicken strips with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1 tsp paprika. Set aside for 5–10 minutes to let seasoning adhere.

Set up a dredging station: shallow plate with 1/2 cup flour, bowl with 2 beaten eggs, and a plate of 1.5 cups panko breadcrumbs. Pat the seasoned chicken again if needed.

Working one piece at a time: dredge a chicken strip in the flour, shaking off excess; dip it into the beaten eggs; then coat it thoroughly with panko breadcrumbs, pressing breadcrumbs into the surface so they adhere. Place coated pieces on a wire rack.

Heat 1 cup vegetable oil in a heavy skillet or shallow frying pan over medium heat until oil reaches 350°F (175°C). There should be enough oil to come about 1/3–1/2 inch up the sides of the strips. If you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry the panko-coated strips 3–4 at a time (don’t crowd the pan) for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined baking sheet or wire rack to drain. Keep finished pieces in a warm oven (200°F / 95°C) while you fry the rest so they stay crisp.

Optional: For an extra golden glossy finish, after frying, briefly dip each fried strip into the chilled batter (from the Batter section) and immediately return to the hot oil for 20–30 seconds to form a thin, crisp, golden shell. Drain again on the rack.

Arrange the Golden Fingers on a serving platter. Sprinkle with 2 tbsp chopped fresh parsley and a light sprinkle of coarse salt to taste. Serve with lemon wedges for squeezing over just before eating.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp honey, 1 tsp Dijon mustard and 1 tbsp lemon juice until smooth. Adjust balance with hot sauce to taste if you want heat. Chill until ready to serve.