image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

23.11.13

CHICKEN FINGERS


I was at a reasonably good restaurant recently and I thought I treat myself to chicken fingers. It was dreadful. That's when I decided I have to write it down for the beginner cooks in my family. They range from 74 to 10. The younger ones already made palacsinta and with minimal supervision one of them managed an entire meal last year.
 
Kristen making palacsinta
 
Olivia making nokedli
 
 Now everyone loves chicken fingers, but the way the world is going you will not be able to get good chicken fingers anymore. The few restaurants that continue to serve real food are snobbish and will not stoop to make chicken fingers. As for the rest... well forget the rest! This recipe is for keeping the chicken fingers culture alive.
 
1 pkg. stir fry chicken strips
salt
1/4 cup flour
2 well-beaten eggs
1 cup fine unseasoned breadcrumbs
light olive oil for frying [not extra virgin, it will burn]
 
• Wash the chicken strips with cold water and dry them with paper towels. You don’t have to touch the meat, wear a pair of thin plastic gloves.
• Lightly sprinkle each peace with salt.
• Place a cutting board on the counter and cover it with plastic wrap.
• Next to the cutting board line up 3 dinner plates.
• Place the flour on the first plate.
• Crack the eggs onto the second plate.
• Beat the eggs with a fork until slightly frothy.
• Place the breadcrumbs on the third plate.
• With a fork dip a chicken strip into the flour and coat it well.
• Next dip it into the beaten eggs and coat well.
• Finally dip it into the breadcrumbs and coat it well.
• Repeat until all the chicken strips are coated.
• To avoid cutlets from sticking, place them on plastic wrap making sure they don’t touch.
• In a large heavy pot, place about 1 inch of vegetable oil for frying.
• This is the point when you need adult help.
• Heat up the oil on medium heat and drop in one or two strips.
• Fry the strips two or 3 at a time.
• The oil is hot enough when bubbles form around the strips.
• Fry the strips to golden crisp. Do not cover the pot.
• To minimize oil absorption, flip the strips with a kitchen thong. Do not stick a fork into the meat.
• Remove the strips when lightly golden and drain on paper towels.
 

4 comments:

  1. Ah, you've evoked memories of my mother, Zsuzsa. She made the best crumbed chicken ever. Drumsticks. With potato salad. Delicious! Great post, love the photos of the little one xo

    ReplyDelete
    Replies
    1. That sounds delicious Lizzy. I think breaded chicken and potato salad is the absolute best picnic food.

      Delete
  2. I love chicken fingers/tenders. They can be served warm or at room temperature and eaten with various side dishes or just your favourite dip. I'd love some right now.

    ReplyDelete
    Replies
    1. Chicken fingers is North American I believe. I never had it in the old country anyway. We used to bread the chicken pieces and fry them the same way, but with the bone.

      Delete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive