Double-drenching tenderized chicken strips in seasoned flour makes for an amazing crispy crust. Make a gravy dipping sauce of it’s own pan drippings, and it’s a very special comfort meal indeed.I felt I needed a touch of acidity in the form of fresh lemon and tobasco to cut through all the richness of the fried strips and the gravy.
I would suggest the usual potato side of choice, but I really think a salad is the best pairing for this.
900g chicken breasts
1 cup flour
2 tsp salt
1 tsp black pepper
1/2 tsp chili
2 tsp paprika
1 cup milk
1 cup oil for frying
2 cups milk (additional)
3 Tbsp Worcestershire sauce
salt and pepper, to taste
Using a meat mallet, tenderize the chicken breasts then cut into 1-inch strips.
Whisk together one cup milk and eggs in a separate dish.
To bread the chicken, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the chicken is breaded.
Heat oil in a large skillet over medium to medium-high heat. Fry chicken strips 4 or 5 at a time, turning midway through.
When golden brown, remove from the pan to a paper towel-lined plate.
Continue until all the chicken is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan leaving 1/4 cup, then sprinkle on about 2 tablespoons of the flour mixture.
Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it’s deep golden brown.
Pour in milk and Worcestershire , whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick.
Season gravy with salt and pepper to taste.
Serve steak fingers with gravy and a salad.