Home Cooking 3

Pub Grub: Chicken Fingers

jhopp217 | May 22, 200804:39 AM

Two of my favorite watering holes serve Chicken Fingers. Actually, these days almost every place has something similar to appease the kids who sadly are eating processed chicken because their parents are two lazy to throw two chicken cutlets into a some flour, egg, breadcrumbs and fry the darn things.

Back to my debate, sort of. One of the places serves them thickly battered in strips with a spicy/tangy honey mustard sauce. They are crunchy and the batter comes out a very dark brown. The other serves them in scallopine thin cutlets breaded with panko breadcrumbs with a lighter honey mustard sauce. Both are absolutely delicious, but they are so completely delicious.

I do not have a deep fryer, and honestly my kitchen is the size of a postage stamp, but I'm wondering if anyone knows any at home tricks, or has any recipes to get some breaded cutlets to have that crispiness that restaurants have.

Also, I know you can buy honey mustard sauce, but anyone have any good recipes....and don't say "get mustard/add honey," it never quite tastes the same.

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