Fried Chicken Fingers With Come-Back Sauce
Ingredients
Makes 16 appetizer servings
Prep: 12 min., Chill: 4 hrs., Fry: 6 min. per batch
- 8 skinned and boned chicken breasts
- 2 cups milk
- 2 teaspoons salt
- ½ teaspoon lemon pepper
- ½ teaspoon black pepper
- 2 cups all-purpose flour
- Vegetable oil
- Come-Back Sauce
Instructions
- Cut each chicken breast half into 4 strips.
- Combine chicken strips, milk, and next 3 ingredients in a shallow dish or zip-top freezer bag.
- Cover or seal, and chill 4 hours.
- Remove chicken, discarding marinade; dredge in flour.
- Pour oil to depth of 2 inches into a large Dutch oven; heat to 350°.
- Fry chicken, in batches, 5 to 6 minutes or until golden.
- Drain on paper towels.
Notes & Wine Advice
Serve chicken fingers with Come-Back Sauce.