5 Fingers & A Side Recipe
Hand cut and breaded. Comes with choice of regular side. Premium side, add 1.00.
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Ingredients
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Main Ingredients
Side Options
Method
Preparation of Chicken
- 1
Cutting Chicken
Begin by cutting the chicken breast into finger-sized strips, about 1 inch wide and 4-5 inches long.
- 2
Breading the Chicken
- 3
Coating Chicken
Take each chicken strip, coat it in flour, then dip it in the beaten eggs, and finally cover it with the seasoned bread crumbs. Ensure each strip is fully coated.
- 4
Resting the Coated Chicken
Place the breaded chicken strips on a wire rack and let them rest for about 15 minutes to help the coating stick.
Cooking the Chicken
- 5
Heating Oil
In a deep skillet or frying pan, heat the cooking oil over medium-high heat until it reaches 350°F (175°C).
- 6
Frying the Chicken
Carefully place the breaded chicken strips in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and cooked through.
- 7
Draining the Chicken
Once cooked, remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 8
Choosing a Side
Choose your desired side option from French fries, coleslaw, side salad, or onion rings. If a premium side is chosen, add $1.00 to the total.
- 9
Plating
Serve the chicken strips hot alongside the chosen side option. Enjoy your meal!