Well, last month one of my favorite butchers had an accident and cut off a piece of two of his fingers. He’s been gone from the meat department ever since and I just feel awful for him! So today my post is dedicated to Ryan. I give you….
Chicken Fingers! These chicken fingers are a recipe I took from my friend Nikki over at Pennies on a Platter (which she originally featured as chicken nuggets), and they taste a lot like Chick-fil-A‘s famous chicken! You gotta try them! The leftovers are great on a salad the next day with a little honey mustard dressing.
Feel better soon Ryan! I miss you!
- 1 1/2 cups milk
- 2 eggs, lightly beaten
- 3 lbs skinless boneless chicken breasts (about 6 breasts), cut into strips (about 4 strips per breast) OR 20 chicken tenders
- 2 1/2 cups flour
- 1/4 cup powdered sugar
- 4 teaspoons salt
- 3 teaspoons black pepper
- Peanut oil (is best) or canola oil, for frying
- Combine the eggs and milk in a medium-sized bowl. Add the chicken strips and stir briefly to coat in the milk mixture. Cover and allow to marinate in the fridge for 2 to 4 hours, or up to overnight.
- Using a gallon size storage bag, combine the flour, powdered sugar, salt and pepper. Seal and shake to combine. Heat the oil in a deep fryer or dutch oven (or another deep stockpot) over medium high heat until the temperature reaches 375F.
- Using tongs, transfer half of the marinated chicken from the milk mixture into the storage bag with the flour. Seal and shake to coat the chicken pieces. Fry 4 to 5 strips at a time until cooked through and golden brown, turning once halfway. The timing will depend on the size of your strips, but I found that I needed to fry each batch a total of 5-6 minutes. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. Repeat with remaining nuggets. Serve immediately with your favorite dipping sauce.
To freeze: Allow nuggets to cool completely, then transfer to a labeled freezer bag. Freeze for up to 1 month. Bake frozen nuggets lined on a baking sheet with a wire rack at 400 degrees for 15 minutes.