Directions

1. You will need three mixing bowls for this recipe. First bowl: Whisk flour and salt Second bowl: Crack and whisk eggs, add 1 tablespoon water Third bowl: Panko or bread crumbs

2. Slice chicken breasts evenly into “fingers” (approximately 3-4 per breast)Dredge chicken fingers through flour, then dip in egg, then coat in crumbs.Repeat this process until all chicken fingers are coated in the 3 layers (1. Salted flour, 2. Egg, 3. Crumbs)

3. Pour half the oil into a 9-12” skillet or casserole and heat oil to 360 degrees – this is below the smoke point for olive oil, which is why we recommend olive oil for this dish.

4. Set as many fingers in the pan as you can without them touching - be careful not to overcrowd, which will prevent good browning.

5. Cook for approximately 6 minutes each side, until golden brown. Remove and cook the second batch, adding a little oil to each batch.Allow to cool on a paper towel and sprinkle heavily with additional kosher salt. A little fresh cracked black pepper is also delicious on this dish. Serve with lemon wedges