Breaded Chicken Fingers

I like finger foods because they come in bite-sized pieces. I can have a taste of everything without feeling stuffed and even have seconds of the things I enjoyed most. So what's the ultimate finger food? I'd have to say chicken fingers.

Ingredients:

boneless chicken breast

1 egg, slightly beaten
1 cup flaky breadcrumbs

salt & pepper to taste

1/2 cup all purpose flour
oil for frying

Method:

Rinse chicken, pat dry, then cut into strips and season the chicken with salt and pepper. Put the flour in one shallow plate, the egg in another, and the breadcrumbs in another. One at a time, dredge the chicken in flour to coat them lightly but evenly, then dip in the egg mixture, and finally in the breadcrumbs. Shake off the excess crumbs, place on a baking sheet, and chill uncovered for 15 minutes or up to a day.

Heat the oil in a pan and saute for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don’t crowd the pan. Watch carefully, the breadcrumbs should not blacken, but the chicken fingers should be dark brown on each side. Remove from the heat and serve with your family favourite dipping sauce.

Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

Mmm...I will include some oat to the mixture and oven-baked the chicken next time instead of pan-fried. I think that will be healthier__*