Crispy Chicken Fingers Recipe
comes with fries + baby carrots + ranch
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Ingredients
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For the Chicken Fingers
For the Fries
For the Baby Carrots and Ranch
Method
For the Chicken Fingers
Prepare the Chicken
Slice the chicken breasts into strips, approximately 1 inch wide.
Set Up Breading Stations
In three separate shallow bowls, place the flour mixed with salt, garlic powder, onion powder, paprika, and black pepper in one bowl, whisk the eggs with milk in the second bowl, and place the bread crumbs in the third bowl.
Bread the Chicken
Dip each chicken strip into the flour mixture, then into the egg mixture, and finally coat in the bread crumbs. Ensure each piece is thoroughly coated.
Fry the Chicken
Heat vegetable oil in a large frying pan over medium-high heat. Once hot, carefully place the breaded chicken strips in the oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
For the Fries
Prepare the Potatoes
Peel and cut the potatoes into thin strips (about 1/4 inch thick).
Heat the Oil
In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Fries
Carefully add the potato strips to the hot oil in batches. Fry for 5-7 minutes or until golden and crispy. Use a slotted spoon to remove the fries and drain on paper towels. Season with salt while hot.
For the Baby Carrots and Ranch
Prepare the Baby Carrots
Wash the baby carrots thoroughly and pat dry.
Serve with Ranch
Place the washed baby carrots in a serving bowl alongside ranch dressing for dipping.