Chicken Fingers

Yield: 4
Print Recipe
Ingredients
  • 2 eggs, beaten
  • 1-1/2 tablespoons lemon juice (juice of 1/2 lemon)
  • 1 teaspoon prepared mustard
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 cup fresh or dry unseasoned bread crumbs (see tip below)
  • 1 tablespoon chopped fresh Italian (flat-leaf) parsley
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon sea salt
  • dash ground black pepper
  • 1 pound chicken breast tenders or boneless skinless breast meat (cut into strips)
  • 1/4 cup all-purpose flour
  • vegetable oil for frying
Preparation
  • Whisk together the eggs, lemon juice, mustard, Parmesan cheese, garlic powder and Worcestershire sauce.
  • Blend the bread crumbs with the parsley, rosemary, thyme, salt and pepper.
  • Dredge chicken pieces in flour.
  • Carefully coat the chicken pieces in the egg mixture, one piece at a time.
  • Remove the excess egg mixture and coat the chicken pieces in the bread crumb blend.
  • Pour oil into large deep skillet about 1/4-inch deep and heat. Fry the chicken tenders at 350°F until they are fully cooked, crispy and golden brown, approximately 3 to 5 minutes.
  • Enjoy Alexia Chicken Fingers with ALEXIA POTATO BITES and your favorite condiment or try them with Aioli Dipping Sauce or Alexia Tomato Dipping Sauce (see Alexia web page for recipes).
  • Cook's tip: To make fresh bread crumbs, simply cut off the crust from fresh bread slices or rolls. Using a food processor, carefully chop the bread pieces to make light and fluffy fresh breadcrumbs. ALEXIA ARTISAN BREADS are a perfect source for this recipe ingredient!



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