Crispy Chicken Fingers

Ingredients:

• 700 g chicken breast fillet
• 0.5 cups premium flour
• 1/4 cup milk
• 1 pinch of cayenne pepper
• 4 large eggs
• 2 tbsp. panko breadcrumbs
• Vegetable oil, for frying
• Honey mustard, hot ketchup and/or ranch sauce, for filing

Preparation:

1. Cut the chicken breast lengthwise into 2-cm-wide strips. Place the flour in a shallow bowl. Combine the milk, cayenne pepper, eggs, and a pinch of salt and black pepper in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
2. Dredge the chicken fingers in flour, shaking off any excess, then dip them in the egg mixture and coat them in the breadcrumbs, pressing firmly until they adhere. Place them on a sheet of waxed paper or a baking sheet.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken fingers, a few at a time, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and sprinkle with salt. Serve with honey mustard, hot ketchup, and/or ranch sauce for dipping.