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Fried Chicken Fingers With Come-Back Sauce

Deel op Facebook Print Recipe

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.
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Course; Appetizer / Chicken