Who doesn’t love comfort food in the fall? Soups, stews, and fresh bread top the list with a pumpkin spice latte to follow. Over the years, I can’t wait to begin making slow cooker meals, my favorite minestrone soup and chili. But, the family fave has always been chicken fingers.
I started making chicken fingers before the Colonel. After tweaking the recipe for the last 35 years I’m thinking they’d rival any fast food restaurant’s including the one that closes on Sundays. And, they are healthier.
The kids will have fun helping with this recipe as well. There’s nothing homier than the family gathered in the kitchen preparing dinner.
So when Sunday rolls around and you need a new recipe -try these and let me know how they turn out!
FAVE FAMILY CHICKEN FINGERS with dipping sauce
Ingredients serve 4
1 lb. organic chicken
If you can afford it use the chicken tenders. If not, use a mallet to pound out chicken breasts and slice into tenders with a good sharp knife. I found that the smaller, thinner the chicken the less oil you need to cook it through.
1/4 cup all purpose flour
1/2 cup of Panko coarse white bread crumbs
1 or 2 large brown eggs
1/4 cup olive oil or vegetable oil of choice (enough to make a thick coat the bottom of the pan you use to sauté chicken at least )
Rinse and pat the chicken dry with paper towels. Dispose of the paper towels right away as you don’t want to cross contaminate while cooking.
On three separate plates place flour on one, beat eggs and place on the other and panko bread crumbs on the third.
Dredge each piece of chicken in the flour both sides, into the egg mixture, and finally cover well with panko.
Once you have the chicken ready, put the oil in a large frying pan ~ cast iron or cephalon both work well.
Heat oil on high until water drops pop off the surface.
Before you place the chicken in the oil season tenders well with salt and pepper. This is important as it helps seal in the moisture and flavor while cooking.
Carefully place each piece away from you into the oil so it doesn’t splatter. Chicken should cook through about 3 mins per side. If not completely done after turning brown put them in an oven for a few minutes preheated to 350 degrees.
For the adults, or any children who prefer fish, I let the chicken rest while I pan fry or bake the fish which cooks quickly.
Serve with mashed potatoes, pierogies, rice or pan fried potatoes, and veggies. Or, for watching the football game, just serve them up with finger foods and dipping sauce on the side.