Chicken Fingers

Ok, not exactly a very healthy recipe...so put aside your New Years Resolutions for a bit and make some chicken fingers! (If you need some more convincing, Shaun calls these the BEST chicken fingers he's ever had...but maybe he's just buttering me up...make them and decide!)

**Note -- If you really don't want to pan fry these you could likely spritz them with non stick spray and bake them, they won't taste quite the same but I bet they'd still be good!


Chicken Fingers
Serves 2

Prep Time: 15 minutes
Cook Time: 10 Minutes
Total Time: 25 minutes

Printable Recipe

Ingredients
2 chicken breasts
1 egg
Dash hot sauce
3 tbsp milk
½ sleeve salted soda crackers, crushed
Oil to coat bottom of frying pan well (amount will depend on size of pan used)
1 tbsp butter

Directions
1.  Place 2 chicken breasts between two sheets of plastic wrap and pound flatter - to about 1/2 - 3/4 inch thickness. Next, Slice each chicken breast lengthwise into 3 or 4 strips.


2.  Next prepare your coatings. In a bowl combine an egg and a few dashes of your favourite hot sauce and a splash of milk. Beat well.


3.  Next, smash about half a sleeve of soda crackers. I use the bottom of a glass bottle (vinegar or oil, whatever) to press them into semi-fine crumbs.


4.  Next, heat oil over medium heat and add 1 tbsp of butter. I have used a high sided frying pan for this.


5.  Next, dip chicken into cracker crumbs - just for a very fine coating...


6.  Now dip the chicken into the egg mixture...


7.  And back into the crackers...this time, press the chicken into the crackers to coat very well.


8.  Set aside until all the chicken is coated.


9.  Place into oil and fry for 4 minutes on first side...you may need to increase the heat slightly when you first add the chicken as the meat will cool down the oil as you add it. Once all the chicken is in the pan and sizzling nicely you can reduce the heat back to medium.


10.  After 4 minutes, flip each piece over.


The butter added to the oil really gives the chicken a great flavour so try not to leave it out...and don't use margarine! Continue to cook chicken for another 4 minutes then remove to a rack placed over paper towel on a cookie sheet to drain. Chicken fingers can be kept warm in a low (150-200 degree) oven if more need to be cooked.

Serve with your favourite dipping sauce!