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Chicken Fingers from Mitzi's

(adapted from Mitzi's in Winnipeg recipe)

Ingredients

  • 2 lbs. boneless skinless chicken breast, cut into 3" long by 1" wide strips
  • 1 Tbsp. sugar
  • 1 Tbsp. kosher salt
  • 1 Tbsp. freshly ground black pepper
  • 1 1/2 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. dry mustard powder
  • 1/2 tsp.+ cayenne pepper this was my addition to the recipe
  • 1 cup flour
  • 4 eggs lightly beaten
  • 3 c. finely ground fresh breadcrumbs or panko
  • Honey Dill Dipping Sauce recipe below

Instructions

  1. Make the chicken fingers: In a medium bowl, toss together the chicken, sugar, salt, pepper, garlic powder, paprika, cayenne, and mustard; set aside. Place flour, eggs and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" in a 6 qt. Dutch oven; heat over medium high heat until thermometer reads 325°. Working in batches, coat chicken in flour, shake off excewss, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.
  2. Serve with dipping sauce.
  3. Honey Dill Dipping Sauce
  4. 1 1/2 c. mayonnaise
  5. 1/4 c. honey
  6. 2 Tbsp. chopped dill
  7. 2 Tbsp. fresh lemon juice
  8. 1 Tbsp. dry mustard powder
  9. Kosher salt and freshly ground black pepper to taste
  10. In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder and lemon juice. Season with salt and pepper, and stir together until smooth; refrigerate until ready to serve.