SugaMamas California Chicken Fingers

Name: SugaMamas California Chicken Fingers
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 bonelss skinless chicken breasts cut into strips; 1 can evaporated milk; 2 cup Bisquick; 2 cup of flour; 2 tbsp of different dried spices (rosemary, italian, sea salt, curumin, pepper, thyme, etc); 6 oz of oil for frying (enough to fill pan 1/3rd full); 1 dipping sauce for your fingers!

Sweetest Taboo @chef_sweetest_taboo

So. Cal

:hi.. why choose when you can have both?!

Sweetest Taboo @chef_sweetest_taboo

So. Cal

:hi.. why choose when you can have both?!

Saved

Ingredients

10 mins

4 servings

4bonelss skinless chicken breasts cut into strips
1 canevaporated milk
2 cupBisquick
2 cupof flour
2 tbspof different dried spices (rosemary, italian, sea salt, curumin, pepper, thyme, etc)
6 ozof oil for frying (enough to fill pan 1/3rd full)
1dipping sauce for your fingers!

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Steps

10 mins

1

Cut chicken breasts into small to medium strips...set aside.
2

place evaporated milk in wide bowl to dip chicken into... add 1/2 of spices into the condensed milk...
3

mix flour, Bisquick and rest of spices together in large bowl or pan...
4

Heat vegetable, canola, or olive oil (any oil really) into large pan about 1/3rd full over medium heat...
5

Dip chicken in condensed milk mixture....then the flour mix...then BACK into the evaporated milk...and into the flour again... (Not necessary to double dip, but makes for a crispier, thicker crust)...carefully place in frying pan...
6

fill pan with about 4 - 5 strips... make sure chicken isn't touching... fry for about 3-5 minutes (depending on how big your chicken strips are) then flip over with tongs or spatula... frying another 2-3 minutes.
7

drain chicken with paper towels... let cool 2 minutes... add your favorite sauce... enjoy! (sweet & sour sauce or spicy & honey mustard by KENS are my favorites)