Petitchef

Chicken Fingers Two Ways: Part Two

Appetizer
4 servings
15 min
10 min
Very Easy

Ingredients

4

Preparation

  • 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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