Chicken Fingers

Ingredients

• 4lbs boneless,skinless chicken breasts or fillets
• 1 cup all purpose flour
• 3 eggs, beaten
• 1 container dry Italian breadcrumbs
• 2 tblsp sesame seeds
• salt
• pepper
• cayenne
• 1 tblspn garlic powder
• 1 tblspn paprika
• oil for deep frying

Directions

Cut chicken breasts into strips and lay out on plate (No prep needed if using fillets/tenders). Sprinkle with salt and pepper. Place the flour in a plastic bag with no holes. To flour in bag, add cayenne (about a teaspoon), garlic powder, and paprika (or use whatever seasonings you prefer).
Close and shake bag to distribute seasonings. In another bag, add the breadcrumbs and sesame seeds. Shake as previous. Have beaten eggs close at hand, and some cookie sheets. Proceed to add the chicken, a few handfuls at a time to the flour bag. Close and shake a few times. Remove chicken strips and add to beaten egg. Let egg coat the strips, let drip off and immediately place into crumb bag and shake. Remove strips individually and place on a sheet pan to "dry". Continue the same steps with all of the chicken. Place coated chicken in the refrigerator for 30 minutes. This allows the coating to set. Heat oil to 350 degrees (I like to do this in a wok)and add a few strips to oil. Cook until golden brown. This only takes about 40 seconds if your oil is nice and hot. Remove with slotted spoon to a plate lined with paper towels to drain. Fry in batches and place cooked strips in warm oven during batches. Serve with your favourite dipping sauces (honey mustard, plum, barbeque, etc..).

Submitted 6/13/05.
Source: My own recipe
Submitted By: Larisa
tsutsik1@yahoo.ca
Chicken Fingers