Nana's Chicken Fingers

• Meat

  • 4 Chicken breasts, boneless skinless
  • 1 tsp Poultry seasoning

• Produce

  • 1/2 tsp Garlic powder
  • 1 Pinch Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 tsp Parsley flakes, dried
  • 1 tsp Thyme, dried

• Refrigerated

  • 3 Egg whites

• Condiments

  • 1/2 cup Catsup
  • 1/2 cup Mayonnaise
  • 2 Tblsp. honey
  • 2 Tblsp. mustard (yellow or dijon
  • 1 Tblsp. prepared horseradish

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Celery seed
  • 1 cup Corn meal, yellow
  • 2 1/2 tsp Paprika
  • 1 Pepper
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Peanut oil
  • 1 Tblsp. vinegar

Found on lanascooking.com

Description

Ingredients

• 4 boneless, skinless chicken breasts
• Salt
• Pepper
• 3 egg whites
• 2 cups all-purpose flour
• 1 cup yellow corn meal
• 2 1/2 tsp. paprika
• 1 tsp. poultry seasoning
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. celery seed
• 1 tsp. dried parsley flakes
• Peanut oil
• 1/2 cup mayonnaise
• 2 tblsp. mustard (yellow or Dijon)
• Pinch garlic powder
• 1 tblsp. vinegar
• 2 tblsp. honey
• Salt and pepper to taste
• 1/2 cup catsup
• 1-2 tblsp. prepared horseradish

Directions

• Cut the breasts lengthwise into approximately 1” thick strips.
• Generously season all sides with salt and pepper.
• In a medium bowl, lightly beat the egg whites. Add the seasoned chicken strips and stir so that each is well coated with egg white.
• In a small pan, combine all the remaining ingredients except the peanut oil.
• Place 3 or 4 chicken strips at a time into the coating mixture turning until each is coated. Place the coated strips on a plate or wire rack while heating the oil.
• In a deep frying pan, heat 1” of peanut oil over medium high heat.
• Fry the chicken strips in batches if necessary taking care not to crowd the pan. Turn the chicken strips halfway through frying.
• Remove from the oil to drain on a paper towel lined baking sheet. Keep warm in a low oven until all the chicken strips are cooked.
• For the dipping sauces, add the ingredients to two small bowls stirring until thoroughly combined.