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Crunchy Chicken Fingers

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 Chicken breasts
  • 1 cup flour
  • 2 cups Breadcrumbs
  • 2 cups Panko
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Paprika
  • 1 Tablespoon White Pepper
  • 1/2 Tablespoon Black Pepper
  • 1 Tablespoon Garlic Powder/Granules
  • 1 Tablespoon Onion Powder/Granules
  • 1 Teaspoon Basil
  • 1 Teaspoon Thyme
  • 1 Teaspoon Oregano
  • 1 Teaspoon Celery Salt
  • 1/2 Teaspoon Powdered Ginger
  • 1/3 Teaspoon Mustard Powder
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 cups of Milk

Instructions
 

  • Mix the breadcrumbs and panko, set aside
  • Mix the rest of the dry ingredients and set aside.
  • Slice breasts up into “fingers” (4 or 5 per)
  • Mix chicken into the milk and put in the fridge for at least an hour (tenderizes the chicken nicely)
  • One piece at a time a piece of chicken out of the milk and dredge in the spiced flour mixture.
  • Set on a wire rack to dry, about 10 – 15 minutes
  • Take a strip off the rack, dip it back in the milk and roll it in the breadcrumb mix, pressing it into the chicken.
  • Place back on the wire rack and allow to dry for 10 minutes
  • Repeat the milk u0026 breadcrumb process and set aside for 10 minutes.
  • Heat vegetable oil in a pan to 325 – 350 degrees.
  • Fry until internal temp is 180ishm about 5 minutes per piece.
  • Drain on paper towels.

Notes

  • You can use buttermilk for regular milk. Buttermilk can be substituted with clabbered milk if you mix 1 Tbs of vinegar or lemon juice into a cup of milk and let it sit for 5 minutes.
  • Buttermilk gives MUCH better results though!
  • If you have no ginger, you can use allspice or mace.

    • Nutrition

    Calories: 300kcal
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