Nana's Fried Chicken Fingers
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
American
Nana's Fried Chicken Fingers
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Nana’s Fried Chicken Fingers are ridiculously easy to make and come with a choice of two dipping sauces - honey mustard and spicy ketchup.
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Ingredients
- 4 chicken breasts boneless, skinless
- salt
- pepper
- 3 egg whites
- 2 cups all-purpose flour
- 1 cup yellow corn meal
- 2 ½ teaspoons paprika
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon celery seed
- 1 teaspoon dried parsley flakes
- peanut oil
For the Honey-Mustard Sauce:
- ½ cup mayonnaise
- 2 tablespoons mustard yellow or Dijon
- Pinch garlic powder
- 1 tablespoon vinegar
- 2 tablespoons honey
- salt and pepper to taste
For the Spicy Catsup:
- ½ cup catsup
- 1 tablespoon prepared horseradish
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Instructions
- Cut the breasts lengthwise into approximately 1” thick strips.
- Generously season all sides with salt and pepper.
- In a medium bowl, lightly beat the egg whites. Add the seasoned chicken strips and stir so that each is well coated with egg white.
- In a small pan, combine all the remaining ingredients except the peanut oil.
- Place 3 or 4 chicken strips at a time into the coating mixture turning until each is coated. Place the coated strips on a plate or wire rack while heating the oil.
- In a deep frying pan, heat 1” of peanut oil over medium high heat.
- Fry the chicken strips in batches if necessary taking care not to crowd the pan. Turn the chicken strips halfway through frying.
- Remove from the oil to drain on a paper towel lined baking sheet. Keep warm in a low oven until all the chicken strips are cooked.
- For the dipping sauces, add the ingredients to two small bowls stirring until thoroughly combined.
Notes
- Recipe Tips: If your chicken fingers aren't crispy, the problem is most likely the oil temperature. Regardless of which oil you use, it should be heated to 350 degrees before adding the fingers and maintained at that temperature while cooking. Oil that's too hot overcooks the outside leaving the inside undercooked. Oil that's too cool will allow the finished chicken to become too oily and soggy. Use a cooking thermometer to help you. An electric skillet with its built-in thermometer is a great option as well.
- Storage Tips: Fried foods are always best served and enjoyed as soon as possible. However, leftovers can be stored in the refrigerator for a day or two and reheated in a low oven for about 10 minutes. Home fried foods just don’t freeze well, so it's not recommended.
Nutrition Information
Show Details
Serving
1
Calories
193kcal
(10%)
Carbohydrates
6g
(2%)
Protein
26g
(52%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
151mg
(6%)
Potassium
462mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
98IU
(2%)
Vitamin C
3mg
(3%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 193kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 151mg | 6% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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