Battered Fried Chicken Fingers

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

2 chicken breasts cute diagonally into ¾-inch wide strips
1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Poultry Magic®
2 large eggs
1 cup milk
¼ cup corn flour
¼ cup yellow corn meal
1 tablespoon baking powder
1¼ cups all-purpose flour, in all
vegetable oil, for frying
how to prepare

Pour enough oil into a medium sized pot about 2 inches deep and place over high heat.  Bring the temperature of the oil to 350°F.  It's important to keep the temperature of the oil as close to 350°F as possible.

Season the chicken fingers evenly with 2 teaspoons of the Poultry Magic®.

While the oil is heating, prepare the wet and dry batters.  Place the egg and milk in an 8-inch square baking pan or casserole dish and whisk until well combined.  In a similar dish combine the corn flour, corn meal, baking powder, ¼ cup of the flour and the remaining 2 teaspoons of the Poultry Magic®. Place the remaining 1 cup of flour in a similar dish.

When the oil reaches 350°F, place the chicken fingers in the flour and toss until coated. Transfer the fingers to the wet batter and turn until coated on all sides. Transfer the fingers, a few at a time, to the dry batter.  Mound the dry batter over the fingers and press with your hands until they are evenly coated. Immediately but gently shake off the excess and transfer to the hot oil.  Fry the chicken fingers, turning them several times, until they are light golden brown on both sides, about 6 to 7 minutes in all.  Drain on paper towels and serve immediately.