Chicken Fingers Two Ways: Part Two
So we've covered the extra crispy factor in part one of National Chicken Month celebration. Let's continue the party shall we?! Since I love variety in the kitchen I figured it would only be fair to give you a little. One the opposite side of extra crispy chicken fingers, I offer you parmesan breaded fingers. I'm quite confident that anything breaded with parmesan then fried can become nothing short of de-licious...but that's just me (you too huh?!).
This is where chicken finger improvisation comes into play. I never use a recipe for this one, I just wing it and I have fun doing it. I usually do two parts unseasoned bread crumbs, one part grated parmesan cheese, one part Panko bread crumbs and a couple dashes and pinches of seasonings (you got all that?). In tonight's case I used some dried parsley, onion powder, garlic powder, salt & pepper, but you use whatever tickles you (im-prov-is-ation, got it?).
First you take the chicken and you dip it, you dip it.....
Next you take the chicken and you bread it, you bread it....
Then you take then chicken and you fry it, you fry it....
Chickennnnn, chicken fingers <are yummy, are yummy>
Ok, sorry for the musical interlude, it won't happen again (today) I promise! So after all is done you drain it on paper towels and enjoy them, hot or cold.
Parmesan Breaded Chicken Fingers
3 lbs boneless, skinless chicken breasts - about 4 breasts, sliced into fingers
1/2 C grated parmesan cheese
1 C unseasoned bread crumbs
1/2 C Panko bread crumbs
1 1/2 Tbsp dried parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 eggs
1/2 C milk
2-3 inches veggie oil or shortening
Combine the eggs and milk in a shallow dish. Combine all remaining ingredients, except the chicken, in another shallow dish.
Heat oil in a large heavy pan while preparing the chicken.
Dip each piece of chicken individually into the egg mixture. Remove each piece, allowing excess egg to drip off, into the bread crumb mixture. Coat completely.
Slip each chicken finger into the hot oil and cook about 8 minutes or until golden brown and no longer pink in the center. Remove to paper towels to drain excess oil.
Serve hot (or cold) as you wish.
This is where chicken finger improvisation comes into play. I never use a recipe for this one, I just wing it and I have fun doing it. I usually do two parts unseasoned bread crumbs, one part grated parmesan cheese, one part Panko bread crumbs and a couple dashes and pinches of seasonings (you got all that?). In tonight's case I used some dried parsley, onion powder, garlic powder, salt & pepper, but you use whatever tickles you (im-prov-is-ation, got it?).
First you take the chicken and you dip it, you dip it.....
Next you take the chicken and you bread it, you bread it....
Then you take then chicken and you fry it, you fry it....
Chickennnnn, chicken fingers <are yummy, are yummy>
Ok, sorry for the musical interlude, it won't happen again (today) I promise! So after all is done you drain it on paper towels and enjoy them, hot or cold.
Parmesan Breaded Chicken Fingers
3 lbs boneless, skinless chicken breasts - about 4 breasts, sliced into fingers
1/2 C grated parmesan cheese
1 C unseasoned bread crumbs
1/2 C Panko bread crumbs
1 1/2 Tbsp dried parsley
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 eggs
1/2 C milk
2-3 inches veggie oil or shortening
Combine the eggs and milk in a shallow dish. Combine all remaining ingredients, except the chicken, in another shallow dish.
Heat oil in a large heavy pan while preparing the chicken.
Dip each piece of chicken individually into the egg mixture. Remove each piece, allowing excess egg to drip off, into the bread crumb mixture. Coat completely.
Slip each chicken finger into the hot oil and cook about 8 minutes or until golden brown and no longer pink in the center. Remove to paper towels to drain excess oil.
Serve hot (or cold) as you wish.
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