My oldest son used to eat anything until he turned three. Since then, he has become the world's pickiest eater and keeps getting worse. Because our family eats dinner together at the table nearly every night I am always looking for meals that we all will eat and enjoy. Here is one of our favorite recipes. The results are better than any resteraunt style chicken fingers, with a little kick.
Fried Chicken Fingers
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs (smashed)
1/2 teaspoon cayenne pepper
1 cup all-purpose flour
1/2 cup milk
8-10 boneless, skinless chicken tenders
1 cup oil for frying, or as needed
1. In a shallow dish, mix together the dry ingredients. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil and serve.
My son eats the chicken fingers with ketchup. The rest of us enjoy them with mashed potatoes and gravy.
Chicken Milk Gravy
2 cups of milk
2 chicken bouillon cubes
1 tablespoon flour
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon paprika
cayenne pepper to taste
1. Mix dry ingredients together in bowl.
2. Heat milk in a heavy sauce pan over medium heat and add chicken bouillon. Stir frequently to prevent scorching. Heat to a near boil.
3. Whisk in dry ingredients to thicken gravy.