chicken fingers
- 4 skinless boneless chicken breasts
- 1 sleeve saltine crackers
- 2 tbsp all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp parsley
- 2 eggs
- canola oil
Cut each chicken breast into 3 or 4 pieces lengthwise.
In a food processor, process crackers and flour (the flour helps break up the crackers). Add the salt, pepper, oregano, basil, parsley, garlic powder, onion powder paprika and cayenne pepper to the food processor and process on high to mix thoroughly and pulverize the crackers.
Break the eggs into a shallow bowl. Place the cracker mixture in another shallow bowl.
Put about 1/2" of oil in a large frying pan on medium high heat while you are preparing the chicken fingers.
Place several pieces of chicken in the egg, tossing to coat. Then dredge the chicken pieces through the cracker mixture until fully coated.
Once the oil is heated, put half of the pieces of chicken in the frying pan. Do not overcrowd. Using tongs, turn once golden brown. Once cooked, remove to a plate covered with a paper towel to drain.
Recipe Hints
- Serve with your favourite sauce:
- sweet and sour
- honey dill
- honey garlic
- ketchup
- etc
- Pairs nicely with chips (as shown in photo)
This recipe is based on our Dad's/Grandfather's recipe. Always loved it when he made them.
