Nana’s Fried Chicken Fingers are ridiculously easy to make and come with a choice of two dipping sauces - honey mustard and spicy ketchup.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8servings
Ingredients
4chicken breastsboneless, skinless
Salt
Pepper
3egg whites
2cupsall-purpose flour
1cupyellow corn meal
2 ½teaspoonspaprika
1teaspoonpoultry seasoning
1teaspoondried thyme
1teaspoondried oregano
½teaspoongarlic powder
½teaspoononion powder
¼teaspooncelery seed
1teaspoondried parsley flakes
Peanut oil
For the Honey-Mustard Sauce:
½cupmayonnaise
2tablespoonsmustardyellow or Dijon
Pinchgarlic powder
1tablespoonvinegar
2tablespoonshoney
Salt and pepper to taste
For the Spicy Catsup:
½cupcatsup
1tablespoonprepared horseradish
Instructions
Cut the breasts lengthwise into approximately 1” thick strips.
Generously season all sides with salt and pepper.
In a medium bowl, lightly beat the egg whites. Add the seasoned chicken strips and stir so that each is well coated with egg white.
In a small pan, combine all the remaining ingredients except the peanut oil.
Place 3 or 4 chicken strips at a time into the coating mixture turning until each is coated. Place the coated strips on a plate or wire rack while heating the oil.
In a deep frying pan, heat 1” of peanut oil over medium high heat.
Fry the chicken strips in batches if necessary taking care not to crowd the pan. Turn the chicken strips halfway through frying.
Remove from the oil to drain on a paper towel lined baking sheet. Keep warm in a low oven until all the chicken strips are cooked.
For the dipping sauces, add the ingredients to two small bowls stirring until thoroughly combined.
Notes
Recipe Tips: If your chicken fingers aren't crispy, the problem is most likely the oil temperature. Regardless of which oil you use, it should be heated to 350 degrees before adding the fingers and maintained at that temperature while cooking. Oil that's too hot overcooks the outside leaving the inside undercooked. Oil that's too cool will allow the finished chicken to become too oily and soggy. Use a cooking thermometer to help you. An electric skillet with its built-in thermometer is a great option as well.Storage Tips: Fried foods are always best served and enjoyed as soon as possible. However, leftovers can be stored in the refrigerator for a day or two and reheated in a low oven for about 10 minutes. Home fried foods just don’t freeze well, so it's not recommended.