Finger lickin' good

The blog has been looking a little unloved this week.  Busy busy, and hardly any time to cook.  But I do have a quick hit and run recipe to drop off in between trips: yesterday Newcastle, today Edinburgh, and tomorrow Barbados!  My travels are varied and interesting, what can I say.  Hoping to pick up some culinary inspiration while I'm away - maybe for some good fish dishes, since they are something I rarely prepare at home.  However, my recipe for this week is not fish but fowl.

And something which sounds like a kids' meal, or something to be purchased at KFC.  But hear me out.  Making chicken fingers yourself is so much more satisfying (and hopefully a little less artery-clogging!) than heading to the closest fast food restaurant.  It's also possible to make without the help of a Dutch oven (which I admit I had to look up).  A deep pot with reasonably thick walls should do the trick.  You can play around with the spices you use as well.  I stuck with the ones in the recipe, but adding chili flakes might be an interesting twist.

The quantities below should serve around 6 people.  I was cooking for two so I ended up with way more of the flour mixture than I needed.  I also read the recipe incorrectly and added the flour to all the spices before coating the chicken in them rather than after.  So, one to make again and refine a bit further.  But they were still delicious.

Chicken fingers
(adapted from Saveur)

2 lb boneless, skinless chicken breasts, cut into strips
1 tbsp sugar
1 tbsp salt
1 tbsp freshly ground black pepper
1½ tsp garlic powder
1 tsp paprika
1 tsp dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs
canola or vegetable oil, for frying

In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" (although I did this with less and it worked fine) into a 6-qt. Dutch oven and heat over medium-high heat.

Working in batches, coat the chicken in flour, shaking off the excess, and dip in eggs.  Then coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with a green salad and some mayonnaise, ketchup, or if you're feeling ambitious, the recipe I used for this gives instructions for a rather nice looking dipping sauce.  Just because I was too lazy to attempt it, doesn't mean that you should be!


  1. Gracious... that looks delicious!

    1. It was! Will definitely be making this one again.