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Pub Grub: Chicken Fingers

j
jhopp217 May 22, 2008 04:39 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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  1. Passadumkeg RE: jhopp217 May 22, 2008 05:03 AM

    Get a small cast iron frying pan, put in an inch of oil, or for extra crispy heart stopping flavor, lard. Crank up the stove as hot as she gets and plop her in. Finger lickin' good!

    1. j
      jazzy77 RE: jhopp217 May 22, 2008 07:13 AM

      You don't have to have a cast iron pan to make chicken fingers, just something with a heavy bottom - I just use my 10 in. All-Clad saute with a small bit of oil on the bottom. I do the standard egg - flour/salt/pepper - egg - panko dredge, and then let the cutlets rest a bit before putting them in the grease so the breading adheres better. If I'm feeling zesty have been known to put some grated parm or cayenne in with the flour as well. I cut my cutlets really thin though (I'm in it for the breading).

      As far as the sauce is concered, you might try a thicker honey vinaigrette (whisk honey, dijon mustard (heavy on the mustard), vinegar/lemon) as a base and try adding ingredients to that as you like. I'm thinking maybe horseradish, wasabi, or mayo if you want something creamy. If you want the sauce really thick, whisk an egg yolk into your base sauce to thicken it more.

      1 Reply
      1. re: jazzy77
        16crab RE: jazzy77 May 22, 2008 11:34 AM

        OK, I'm breaking a cardinal rule here and posting a recipe I have not tried. I bookmarked this YEARS ago and then my husband went vegetarian so I never got around to trying it. I would love for someone to give these a go and let me know if it's worth the effort when I have to cook two meals simultaneously!

        I have however made the honey mustard sauce to go alongside our ficken (our word for fake chicken) nuggets and it was good.
        http://www.foodnetwork.com/food/recip...

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