Mitzi’s Chicken Fingers

Mitzi Chicken 1I like dinners that cook relatively quickly, and I like using chicken breasts, because it seems like all stores really just want to sell boneless chicken breasts, so it’s great to have many uses for them. This recipe is a great one for both those reasons, and because it really is terrific tasting. I don’t know that I will want to buy chicken fingers again, because I can’t imagine them being better than these! I also love the simple instructions, and the fact that they work! Incidentally, don’t double the seasoning–it turns out to be way too strong. From Saveur Magazine, September 2011 (there’s a dipping sauce on the original recipe, too, but we just make a honey mustard, use ketchup or barbecue sauce).

Mitzi’s Chicken Fingers

2 lb. boneless, skinless chicken breasts, cut into 3″-long-by-1″-wide strips
1 T. sugar
1 T. kosher salt
1 T. freshly ground black pepper
1½ t. garlic powder
1 t. paprika
1 t. dry mustard powder
1 c. flour
4 eggs, lightly beaten
3 c. finely ground fresh breadcrumbs or panko
Canola oil, for frying

In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

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