Jul 14 2026
Restaurants›Home grown GA Restaurant›Suzi’s Chicken Finger Basket** Recipe

Suzi’s Chicken Finger Basket** Recipe

Inspired by Home grown GA Restaurant
Time45m
Serves4

w/cheese grits, wheat toast & house-made honey mustard

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Ingredients

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Chicken Fingers

Cheese Grits

Wheat Toast

Honey Mustard

Method

Chicken Fingers

  1. 1

    Prepare the Chicken

    Cut the boneless chicken breasts into strips about 1 inch wide.

  2. 2

    Set Up Breading Station

    In three separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika.

  3. 3

    Bread the Chicken

    Dredge each chicken strip in flour, dip in beaten eggs, then coat with breadcrumbs. Set aside on a plate.

  4. 4

    Fry the Chicken

    In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken strips in batches and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Cheese Grits

  1. 5

    Boil Water

    In a medium saucepan, bring 4 cups of water to a boil.

  2. 6

    Cook the Grits

    Once boiling, slowly stir in the grits and reduce heat to low. Cover and cook for about 15-20 minutes, stirring occasionally.

  3. 7

    Add Milk and Cheese

    After the grits are thickened, stir in the milk, butter, salt, and cheddar cheese. Cook until the cheese is melted and grits are creamy.

Wheat Toast

  1. 8

    Toast the Bread

    While the chicken and grits are cooking, toast the whole wheat bread slices in a toaster or on a skillet until golden brown.

  2. 9

    Butter the Toast

    Spread butter on the toasted bread slices while warm.

Honey Mustard

  1. 10

    Mix Honey and Mustard

    In a small bowl, combine honey and Dijon mustard. Stir until well blended.

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