- 3 eggs
- 2 Tbsps milk
- Chicken breast (boneless, skinless)
- Salt and Pepper
Cut the chicken into strips, as you like them. I prefer small, bite-sized, slightly irregular pieces that are slender. Then salt and pepper each finger thoroughly. In a bowl, beat eggs and milk very well with a fork and set aside. Put flour, smoked paprika and cayenne in a separate bowl and mix to combine.
It’s a little tricky to do the next step and not make everything gloopy, so my system is to make sure not to mix any of the egg mixture in the first bowl with the flour in the second bowl (for example, I use my right hand for the egg and my left for the flour). One by one, dip each chicken finger in egg, then remove and drop into the flour to gently cover the chicken with the flour. Handling each chicken finger as minimally as possible in order to keep flour intact, place on a board. Note: if the flour gets clumpy, throw it out and start with a fresh mixture. Note: for a thicker coating, you can do flour-egg-flour.
In a deep pan that is good for frying, get your oil super hot. Then fry chicken fingers until deeply golden–about 5 minutes total, flipping them halfway through. Cook in small batches, placing on paper towel when brown.
Then, step aside–because people will push you over to get to them.
Note: To dress them up a bit, I like to add 1-2 Tbsp of smoked paprika and 1 tsp of cayenne.