Dorothy's Chicken Fingers

Serves: 5
Total Calories: 112


4 boneless, skinless chicken breasts
2 eggs
1/2 cup milk
1 cup sifted flour
1/4 cup Dixie Fry
1 teaspoon baking powder
1 teaspoon seasoned salt
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon paprika
canola oil (enough to fry chicken in)


Wash chicken and pat dry. Cut into 1/2 x 2 inch pieces.

In medium bowl beat the 2 eggs; stir in the milk. Add flour, Dixie fry, baking powder, seasoned salt, onion salt, garlic salt and paprika. Mix well into a batter.

Heat oil in large skillet.

Dip chicken pieces into batter; then place chicken in an even layer in hot oil. Fry, turning once, for about 5 minutes on each side or until golden brown and crisp. Drain on paper towels.

Use with your favorite dip, ranch dressing, ketchup, etc.

NOTE: Batter could also be used to make fish strips as well, using boneless white fish; also could use your favorite tartar sauce for dipping.

Nutritional Facts:

Serves: 5
Total Calories: 112
Calories from Fat: 15

This Dorothy's Chicken Fingers recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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