Chicken Fingers, Chicken Wings, Egg Roll, And Crab Rangoon Recipe

Prepare chicken

Slice chicken breasts into 3–4 equal strips (finger shape). Pat dry with paper towels.

Set up dredging station

In a shallow bowl combine flour, salt, pepper, paprika, and garlic powder. In another bowl whisk eggs and milk. Place breadcrumbs in a third bowl.

Coat each chicken strip first in seasoned flour (shake off excess), then dip into egg mixture, then press into breadcrumbs to fully coat. Place on a plate and let rest 5 minutes to adhere.

Heat 1 cup vegetable oil in a large skillet over medium-high heat until 350°F (if you have a thermometer). Fry chicken fingers in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towels to drain. Alternatively bake at 425°F for 12–15 minutes, flipping halfway, brushing lightly with oil.

Serve hot with lemon wedges and your favorite dipping sauce.

Preheat oven to 425°F if baking. Pat wings dry with paper towels.

In a large bowl toss wings with salt, pepper, baking powder, and garlic powder until evenly coated. The baking powder helps crisp the skin.

For baking: arrange wings on a wire rack set over a sheet pan lined with foil. Brush or spray lightly with oil. Bake 35–45 minutes until crisp and internal temperature reaches 165°F, turning once halfway. For frying: heat oil to 375°F and fry wings 8–10 minutes until golden and cooked through; drain on paper towels.

Make sauce: in a small saucepan melt butter over low heat, add hot sauce and whisk until combined and warmed (adjust ratio to taste). Toss cooked wings in sauce to coat evenly.

Serve wings immediately with celery sticks and blue cheese or ranch if desired.

Heat a tablespoon of oil in a skillet over medium-high heat. Add ground pork/chicken and cook, breaking up, until no longer pink, about 3–4 minutes.

Add shredded cabbage, carrots, green onions and garlic to the meat. Stir-fry 2–3 minutes until vegetables begin to soften. Add soy sauce, sesame oil and cornstarch, stir to combine and cook 1 minute. Remove from heat and let filling cool slightly.

Place an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Spoon about 3–4 tablespoons of filling near the corner closest to you. Fold the bottom corner up over the filling, fold both side corners in, then roll tightly toward the top corner. Seal edge with a little beaten egg.

Heat 1 cup vegetable oil in a skillet to 350°F. Fry egg rolls in batches 2–3 minutes per side until golden brown and crisp. Drain on paper towels. Alternatively bake at 425°F for 12–15 minutes, turning once and brushing with oil.

Slice in half on the diagonal and serve hot with sweet and sour sauce or soy dipping sauce.

In a medium bowl combine softened cream cheese, chopped crab, finely chopped green onions, soy sauce and garlic powder. Mix until smooth and evenly combined.

Lay a wonton wrapper flat on the work surface. Place about 1 teaspoon of the filling in the center. Moisten the wrapper edges with a little water. Fold wrapper into a triangle or bring corners together to form a purse and press to seal tightly, ensuring no air is trapped. Repeat with remaining wrappers and filling.

Heat oil in a deep skillet or pot to 350°F. Fry rangoon in batches 1–2 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.

Serve warm with sweet chili sauce or sweet and sour sauce for dipping.