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Rice Crispy Chicken Fingers




Source of Recipe


Chef Dan Funk , New Orleans Cafe


List of Ingredients




1 pound boneless, skinless chicken breast
1/2 box Rice Crispies
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup flour
4 eggs

Recipe



Trim chicken of any skin or fat, then cut into 1/2 inch strips. Grind half the Rice Crispies in a food processor. Combine with remaining Rice Crispies, sugar, salt, pepper and flour. Beat eggs. Dredge chicken strips in Rice Crispy flour mixture, then in beaten eggs, and again in rice crispy mixture, coating well. Deep fry in 350 degree oil for 2-3 minutes. Drizzle with Vanilla Mayo.

Makes 6-8 appetizer servings.

Vanilla Mayo

1/2 cup mayonnaise
1 tablespoon half-and-half
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon black pepper


Blend all ingredients until smooth.