Chicken Fingers Recipe

Inspired by Louisiana Lagniappe Restaurant

Time30m

Serves4

Tender all white chicken fried and served with BBQ and honey mustard sauces for dipping.

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Ingredients

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Chicken Fingers

1 pound Boneless, skinless chicken breasts

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

2 cups Tuscany sunflower oil

Dipping Sauces

1 cup BBQ Sauce

1 cup Honey Mustard

Method

Preparing Chicken Fingers

Prep the Chicken

Cut the chicken breasts into strips, approximately 1 inch wide.

Set Up Breading Station

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Season the flour with salt, pepper, garlic powder, and paprika.

Bread the Chicken

Coat each chicken strip in flour, shaking off excess. Dip in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.

Cooking Chicken Fingers

Heat the Oil

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully add the breaded chicken strips to the hot oil in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes or until golden brown, turning occasionally.

Drain and Serve

Once cooked, remove the chicken fingers from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serving Suggestions

Prepare Dipping Sauces

Pour BBQ sauce and honey mustard into small bowls for dipping.

Serve

Serve the chicken fingers hot with the dipping sauces on the side.