Chris was telling me the other day how much he used to like McDonald’s Chicken Nuggets dipped in honey when he was a kid. The pink slime that turns itself into chicken makes us lose our appetites these days so our McDonald’s eating days are finished. But, the idea of that meal got stuck in my head, so here is my “real food” version of homemade chicken fingers.
Eater’s Note: Leftovers work great cut up into a green lettuce salad with chopped apple, avocado chunks, cheddar cheese, and basic dressing.
Homemade Chicken Fingers
Ingredients
- 3 boneless and skinless chicken breasts - about 1.5 pounds (Pastured or Free Range Chicken is best if you can get it).
- 1 cup flour
- 2 cups bread crumbs (fresh or look for brand without hydrogenated oil)
- 2 eggs
- 2-3 tbsp butter
- 2-3 tbsp olive oil
- salt and pepper
Instructions
- Rinse and dry chicken breasts.
- Arrange breasts in between 2 sheets of plastic wrap, and with a meat pounder or rolling pin, pound out chicken breasts until they are approximately ¼ of an inch.
- Cut chicken into "fingers" about 1 inch thick. Cutting longwise.
- Sprinkle both sides with salt and pepper. Set aside.
Prepare Dredging Stations as Follows: - Flour and breadcrumbs go on separate plates.
- Crack eggs into a small bowl with splash of water and whisk.
- The dredging order is Flour - Egg - Bread Crumbs. Working in that order dip each piece of chicken into each station, gently shaking of excess before moving on.
Cook as Follows: - Heat oil and butter in a large skillet over medium high heat. (You know oil is hot enough when you sprinkle four on the pan and it sizzles).
- Arrange chicken in the bottom of the pan when oil is ready. You can nestle them in close together. If you can't fit them all, work in batches.
- Cook about 4-5min and then flip with tongs and cook another 4-5 min. Color should be a beautiful golden brown.
Notes
Serve with honey or ketchup for dipping. Also goes well with Alexia Oven Crinkle Baked Fries and vegetable side or green salad!