A pack of boneless, skinless chicken breast and a realization that i was missing an ingredient that i needed for my recipe. Only an hour til supper.......so i decided to make two (not just one, i like driving myself crazy)different recipes of chicken fingers. Actually, i made one kind and they didn't look very impressive, so i made another batch. That's probably a big reason i only now finished up cleaning up my house at 9:00. That and the fact that the children were playing business, which meant 3 different business locations scattered throughout the downstairs, much paper money, and an incredible amount of "stuff." They had to clean up but you know how that goes.
This is the recipe i ended up using. Well, kind of since i combined two, but they turned out great and tasted even better with a honey mustard sauce that Marlin whipped up. Did i ever mention that he's a fine cook? Nananananana......too bad, i married him first.
A pile of chicken breasts, around 3, sliced into thin strips or pieces, depending if you want fingers or popcorn chicken
3/4 cup whole wheat flour (i used sprouted, ain't i healthy..)
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 - 1 cup buttermilk (just wanted to add that i used homemade so that everyone feels inferior)
Soak chicken breasts in buttermilk for at least 15-20 minutes. Meanwhile, mix together flour and spices and add 1/4 cup buttermilk, stir lightly. Now you will want to take those buttermilk soaked chicken pieces and roll them in the flour mixture. The flour mixture with the buttermilk added is what makes those yummy little flakes of crunchiness after they're fried. Oh, you will also want a sturdy pan for frying, such as a cast iron. Put a great big gob of lard or coconut oil in til you have about an inch of oil. Get that popping hot and if you're really professional you can monitor the temp with a little temp thingy, but that's only for people who are insecure, or else a really good cook like Marlin. I just wing it, since those little burnt edges add personality. So now you take your breaded chicken (still with me?) and carefully place them in the hot oil and fry on either side til golden brown. Or dark brown, depending on how distracted you get. Take them out and voila', you've got yourself chicken fingers. I have discovered that i tend to way over fry mine out of fear of undercooked chicken. Marlin says most people do that, so tonight i took most of them out while a beautiful golden brown and the insides were nice and tender. I suppose you could also bake them.
I served them with parmesan potato wedges and steamed broccoli. Unfortunately, Marlin and Eric are both struggling with sore throat, so they politely choked down the scratchy chicken and then Marlin fell asleep at the table while drinking his tea. It was one of those romantic moments you dream of while dating. 7 children screeching in the background, a kitchen covered in grease, a wife with pink eye, and a sleeping man. At this rate, baby #8 might be a while in the future......