| Aimee's Chicken Fingers ~ "I make these all the time and they are a favorite. I use boneless/skinless chicken breasts cut into thin strips and rinsed in cold water." Aimee ~ West Virginia 2 boneless chicken breasts 2 cups flour 1 tsp (or less for low sodium) 1 tsp garlic powder 2 tsp paprika 1/2 cayenne pepper 3 tbsp lemon pepper 1 cup milk or buttermilk 1 egg 1. In a mixing bowl, season 2 cups of flour with garlic, paprika, cayenne pepper, salt, and lemon pepper. Set seasoned flour aside. 2. In another bowl, mix 1 cup milk (or buttermilk) with 1 egg. 3. Cut chicken breasts into thin strips, rinse. Dredge strips into flour, then into egg/milk mixture then back into flour. Deep fry 4-5 strips at a time until golden brown, (about 6-8 minutes). Serve with Dipping Sauce on the side. For the Dipping Sauce Take 1 cup of your favorite Hot Sauce (I use Texas Pete) and add about 2 tablespoons butter, heat on stove until butter is melted. Stir well. . If your sauce is too hot, add more butter. |
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