Storm the Cassoulet

Chicken Fingers

on March 7, 2012

Recipe by Fabio Viviani


2 chicken breasts
3-4 cups all-purpose flour
4-6 eggs, whisked
3-4 cups panko breadcrumbs
light olive oil for frying

For the dipping sauce :
¼ cup honey
¼ cup prepared dijon mustard
1 tbsp. extra virgin olive oil
Cracked black pepper to taste


Cut chicken breasts into ½ inch strips, or fingers.
Dredge chicken in the flour to coat thoroughly.
Add two pinches of salt to the eggs and combine to help it coat the fingers.
Shake excess flour off chicken and place in egg mixture.
Coat well with egg, and then remove and transfer to Panko breadcrumbs.
Coat well with Panko breadcrumbs.
(At this point you can freeze the breaded chicken for up to a week for later use.)
Put oil in a deep sauté pan over medium-high heat.
When the oil is hot, place breaded chicken in oil.
Cook chicken in batches until dark, golden brown, and then remove onto paper towels to drain.
Lightly salt.
Mix honey and Dijon, Extra virgin olive oil and cracked pepper for a dipping sauce.


Make food for your kids that you want to eat! How else will they learn to love good food?

For perfectly cooked chicken tenders, slice chicken breasts into small, even size pieces.

Salting your egg wash will break apart the proteins in the eggs making it bind better to the breadcrumbs. Use panko for a great crispy base that doesn’t absorb a lot of oil.

Never season chicken before it goes in the oil; wait until after or the seasoning will wash off.

For succulent tenders, don’t over-crowd the oil with chicken or the temperature will drop.


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