Tuesday, May 18, 2010

Chicken Fingers

Normally I make this recipe in the form of popcorn chicken, but somehow that doesn't ever seem to photograph well, so I've been unable to post the recipe here. Luckily for you my roommate has a super crazy better-than-mine camera and now everything seems to photograph well! Phew!
I have been playing with variations of this recipe for years, and once upon a time a friend of mine made me fly from Brooklyn to the Midwest for her birthday party and make a big batch of this despite her boyfriend being a chef. Ohh snap. And So Began my smugness about my kitchen skills. But, I gotta give credit where credit is due, my darling roomie Catherine showed me what's what when it comes to technique - there was something about the way I was making this that worked beautifully sometimes and not so well others, and she pointed out the key. Lucky you! You can use vegetable, canola, corn, or peanut oil for frying. I use a mix of vegetable and peanut oils, but we're fancy at my house, and you don't have to be. Plain old vegetable oil works just fine.
If you want to make the honey mustard we poured over the chicken fingers in this photo, stir together in a bowl: honey, dijon mustard. Yes it's that easy.

Chicken Fingers or Popcorn Chicken

2-3 lbs boneless chicken
1 cup cup all purpose flour
3 eggs
1/2 cup of milk
1/4 tsp garlic powder
1/4 tsp chili powder
1/2 tsp adobo
1/2 tsp paprika
oil for frying

Put about a cup of flour into a wide shallow dish and set aside.
Preheat the oil in a deep skillet or frying pan, or even a wok.
Whisk the eggs, milk, and spices with about 1/4 cup of the flour. Cut the chicken into pieces the size you prefer (small for popcorn chicken, strips for fingers). Dip chicken pieces one at a time in the egg mixture then place into the flour. Set the floured chicken aside on a wire rack or paper towels, whatever you've got, and let them rest a minute while you prepare another round. 
A handful at a time, give the chicken a second round through the egg mixture and the flour, then straight into the oil. Fry until golden brown and drain on paper towels.
To keep early batches warm, I recommend putting those paper towels on a cookie sheet, maybe with a wire rack under the towels, in the oven on low heat.


  1. it's my favorite recipe! my mom always made it, and the "dark meat" sections are from the rear of the chicken, so this is one of the hardest parts about it. Dark meat is ‘dark’ because the muscles are used for sustained activity in the case of a chicken, chiefly walking.

  2. I really like this site, it's so important to know more about this topic, keep it up and of course every time I have time I'll love to check out again

  3. What do I do with the milk? Drink it while eating the chicken strips?

  4. Mix it with the eggs & spices... Sorry.

  5. You know when you make something so many times the steps are ingrained and you don't think of them? That happened. :) I hope you enjoy the chicken!