MY COOKBOOK

MY COOKBOOK
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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.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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