Making Chicken Fingers

Everywhereasign

So I'm having chicken fingers tonight.

Usually I just toss the cut up chicken in an egg wash and then toss in some flour and then fry.

But the crust is rather bland, does anyone have any good chicken finger recipes?

Hahnsoo1

You can mix it up a bit by adding Panko, which can be found in most stores under ethnic foods. Panko and perhaps some coconut shavings make for a delightful coating on any fried product.

-Phil-

Cornflakes in the blender until its the same consistency as cracker meal.

Flour --> Egg Wash --> Conrflakes!!!!

uberjoe

You should also consider seasoning the chicken before you dredge it in the egg wash and flour. Salt, Pepper, Garlic Powder, and paprika makes a great all purpose poultry seasoning.

Don't put the seasoning in the flour, else it will burn. But if its under the egg and flour, its protected and tasty.

Forbe!

This is the dredge I use. Cornmeal, a few tbs of flour, Parsley, Oregano, Paprika, Black Pepper. Depending on the amount of chicken you are making, and the size of the cutlets, the amount of each will vary. I didn't add the amount of spices, well, because its really to taste. If you don't have/like any of the spices, don't add them. The primary component is the corn meal. I would say I use 3 tbs of flour for every 1/3 - 1/2 cup of corn meal.

I have only deep fried mushrooms in this dredge, but I have had it on chicken breast for chicken Parmesan, pan fried then baked. Turned out really crispy and delicious.

Cut chicken into desired lengths.

Dip in milk, let milk drain off for a few seconds while holding it over.

Toss in dry dredge.

Fry.

Profit.

I disagree with uberjoe, I've never had spices burn when deep fried, but I guess it all depends on how much you cook said food. And the temperature of the oil. And the type of oil. Pre-seasoning the item before the wet-dredge would seem asinine. The bulk of the seasoning would seem prone to washing off into the egg wash. I don't know though, to each his own.

Sunstrand

Pretty much all the advice given already is good, I just wanted to add that you can marinated the chicken strips in pretty much anything for half an hour to an hour and that will help the taste of the chicken itself.

multimoog

I just use regguluh old Italian breadcrumbs. Flour -> Egg -> Breadcrumbs. Have some of the homefries from the other thread here and you'll die happy. That is to say, you will die from the food, but you will be happy while it happens.

starmanbrand

season the chicken with salt and pepper, season the milk, eggs, and (3/4 panko, 1/4 normal)breadcrumbs with seasoning of your choice. I usually go with chili powder and some other seasoning I have. Go milk->eggs->breadcrumbs->milk->eggs->breadcrumbs.

Double coating will produce a thicker, crunchier crust and with each step seasoned? It'll make the final result epic.

I, also, have never had anything burn when incorporated to the dry coats.

Edit: I am also a day late and a dollar short, but try it some other time.

AresProphet

Beer battered chicken. It's easy. You augment or replace your battering liquid with beer. Adds a lot of flavor.

Plus you never need the whole bottle of beer and you can't let that go to waste can you.

Shadowfire

Lemon pepper is one of my favorite things to put on chicken, whether I fry it or bake it. Seriously, it's amazing.

Newton

I haven't tried it yet, but the Seattle Times just had this recipe for popcorn chicken that looks really good. They coat the chicken in egg whites and mustard, then panko and they bake instead of fry them. They look pretty tasty and easy. I'm going to be giving this a try next week.

Auntie Shibby

Flour, egg wash, crumbled up Ritz crackers