Chicken fingers are a staple in our lives. Whether it’s the drive-thru version, the boxed kind or the quick-fix homemade kind, chicken fingers are my kids' favourite. While I am a fan of all of the above methods for feeding my kids one of their favourite foods, I find the homemade method is quickly surpassing the boxed kind as the second-place favourite.
I'm okay with second place because the big golden arches will forever hold top marks in the chicken nugget category—at least according to my children.
While this recipe isn't quite as easy as the drive-thru version, it is quick enough to whip up on a week night and pairs much better with that much-needed-after-work glass of wine than a boxed version ever will (yes, I do speak from experience).
1 lb. chicken breast cut into strips
1/2 cup milk
Dash of hot sauce (optional)
1 1/3 cup Panko Bread Crumbs
1 tsp garlic salt
Salt and pepper to taste
1/4 cup canola oil
In bowl, lightly whisk egg, milk and hot sauce. Place chicken in bowl and let soak.
In shallow dish mix Panko bread crumbs, garlic salt, pepper and salt.
Heat oil in pan over medium/high temperature.
Place each piece of chicken in bread crumb mixture and cover.
Cook immediately in frying pan, turning once, until golden brown on each side (approx 3-5 minutes/side depending on thickness of chicken).
Transfer to plate covered with paper towel and pat off excess oil. Let cool.
Note: I will often double this recipe and freeze the leftovers.