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Spicy Chicken Fingers

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"These fingers are spicy, but if you like even more intense flavor (as I do), you can coat them in the dry mixture, cover with plastic wrap, and refrigerate overnight. While I personally love the fingers just by themselves with no sauce, by all means feel free to serve them with a favorite sour-sweet sauce or dip or maybe a dilled mayonnaise. To ensure that the interiors cook through without the outsides burning, do not allow the oil to heat over 350° F, and be careful not to crowd the fryer or skillet with too many fingers at a time so that they'll cook evenly. As for serving the fingers, the hotter the better."

List of Ingredients

â—¦ 1 teaspoon dry mustard
â—¦ 1 teaspoon paprika
â—¦ 1 teaspoon garlic powder
â—¦ Salt and freshly ground black pepper to taste
â—¦ 1 ½ pounds boneless, skinless chicken breasts, cut into 3 by 1-inch fingers
â—¦ 1 cup all-purpose flour
â—¦ 3 large eggs, beaten
â—¦ 2 cups cornmeal
â—¦ Peanut oil for deep frying


Recipe

In a bowl, combine the mustard, paprika, garlic powder, and salt and pepper and mix till well blended. Add the chicken fingers and toss till well coated. Place the flour, eggs, and cornmeal in separate dishes.

In a deep fryer or large, deep skillet, heat about 2 inches of oil to 350° F on a deep-fat thermometer. In batches, dust the fingers in the flour, dip into the egg, dredge in the cornmeal, and fry till golden brown and crisp, about 3 minutes, turning once. Drain on paper towels and serve immediately.

Makes 6 servings