CHICKEN FINGERS

Thought for the Day:  When we see men of a contrary character, we should turn inwards and examine ourselves.  CONFUCIUS

OR...Whatever we find "true" about the people and things around us, is also true about ourselves...LIFE 101


Tonight I cooked Fried Chicken Fingers for dinner...supper?...Yum!  For the best ones here is a:


Cooking Tip:  When defrosting chicken, put into a large container, fill with water and add a lot of salt.  (The salt provides extra heat and helps speed the defrosting process.) 


Frying the chicken fingers:
1. Beat an egg and milk in a large bowl.  Sloush (a good Southern word) the defrosted chicken fingers around in the mixture.  I have used just milk and it works out ok...just not as fluffy (another good Southern word).


2. Put several scoops of flour into a "ziploc" bag with a genorous amount of seasoned salt and a little pepper.  Add the chicken fingers and shake until thoroughly coated.  Remove and set on a rack over a piece of paper to catch any flour that may have escaped from the fingers.  Let them set for 15 or 20 minutes while you are preparing your side dishes.


3.  Heat oil...I use canola oil...until it sizzles when you sprinkle water in it.  Add fingers one at a time.  They cook really fast so you have to tend them...you can't be distracted or you will have "burned" chicken fingers.  If your hot grease is deep enough, they will float when they are done.  If it isn't, just make sure the batter is brown and crispy.  Remove to a plate with paper towels to soak up extra oil.


4.  I serve with baked or boiled buttered...really buttered...potatoes and whole green beans (Delmonte is the best brand for this application).  If you put the undrained green beans in a pan with a teaspoon or so of salt, bring to a boil and let simmer while the chicken is resting, they will taste like home-grown beans that have been canned in glass jars.


Now it is time to rest on my laurel, read a while and then,


Pleasant Dreams, Esmee