Homemade Chicken Fingers

 This is probably my husband's ultimate favorite food that I make.  I don't do it that often, because it's probably not the healthiest even if it is WAY healthier than it's fast food counter part, but also, because it involves oil that can splatter, and I'd like to keep him excited about it! :)

1 Package Chicken Tender Pieces (roughly 1.25-1.5 pounds)
1 Egg
1/2 Cup Milk
1/2 Cup Unseasoned Bread Crumbs
1/2 Cup Flour
Salt, Pepper, Paprika to smell/taste
1 TB Chicken Bouillon Seasoning

Fill bottom only of a large deep skillet or frying pan with vegetable oil, turn heat to low until just before chicken is ready to fry.

Beat Egg and Milk in a small bowl
Trim any fat off of chicken pieces and let "swim" in the bowl the a few seconds, flipping them around a bit to make sure they're evenly coated.

 

Mix together dry ingredients in pie pan.  

Coat Egg washed chicken pieces in mixture. Dip and press into breading mixture on both sides to completely coat. 

Set to side to let settle for a couple of minutes before frying.

Turn heat up to Medium to Medium High so chicken sizzles as soon as you add it to oil.

 

Cook 5-6 minutes on each side, or until golden brown, being careful not to crowd the pan. 

                           

Your oil should stay clean enough for 3 batches, so don't rush and put all the chicken in at once.

 

Remove and drain on paper towel covered plate. Serve warm with French Fries or other Potato Dish.

 

ENJOY!

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