Last week I said I’d share a recipe a week. I have plenty of time and family-tested recipes that I’d love to share, and I hope you’ll share a few with me. Dust off your recipe boxes, lurkers, it’s your time to shine.
This week’s recipe is quick, easy, and really friggen tasty. I promise, the kids will eat them. Mine beg for them.
Yummo Chicken Fingers
- 2 and 1/2 lbs of boneless chicken
- Vegetable Oil
- Salt and Pepper
- 3 Eggs
- 1/3 Cup water
- 2 Cups Self-Rising Flour
- 1 Tablespoon (more or less to taste) Lawry’s or Johnny’s Seasoning Salt
Heat shortening and oil together (1/2 of each) in skillet to 350 degrees F. I like that shortening makes the chicken crispy, but cut it with veggie oil for health reasons. Even if you only use 1/4 shortening you’ll still end up with crispy chicken. Using oil alone however will get you greasy, somewhat soggy chicken. That’s my experience, anyway.
Beat eggs with water in a small bowl. In another shallow bowl, season flour with seasoning salt. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to mixture of 1/2 hot shortening, 1/2 oil, in batches if necessary, place lid or splatter guard on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat). Smaller pieces will require shorter cooking time.
Cut to test. If juices are clear with no blood, chicken is done. Use meat thermometer if needed. Chicken is done at an internal temperature of 175’F.
I hope you enjoy them! They’re super easy to make and the leftovers are awesome for a
picnic or sandwich.
Now, it’s your turn. I don’t know what to make for dinner. What should we have? Share!