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The recipe allows flexibility in the choice of chicken. You can use chicken tenders, which are easier and quicker to prepare, or cut chicken breasts into strips. It's crucial to ensure that the chicken pieces are perfectly sized, as thicker pieces can result in uneven cooking—leading to a burnt exterior with an undercooked inside.
The author recommends first coating the chicken strips in seasoned flour to help the egg wash stick, which in turn allows the breadcrumb mixture to adhere properly during frying.
Cooking the Chicken Fingers
As the chicken is prepped for frying, the oil temperature becomes paramount. The author suggests a temperature of around 325°F to achieve that golden-brown crust without overcooking the chicken.