I discovered these chicken fingers at The Bucket in Woodridge and recreated an inspired version in my Lakewood kitchen.
I ordered these chicken fingers during one of our last meals up in the Mountains last summer…and it was a good thing because I found myself going back for another round.
It’s made with super snacks, but you can call it the supper snack (picky eaters will love that). Warning: This often does not make it to the table. It’s also great for Friday afternoon “toameha.”
Note: While this uses an assortment of Bissli, avoid the Falafel Bits flavor. The spices do not complement the rest of the flavors.
Pulse the Bissli to a coarse crumb.
Place flour, egg, and crumb mixture in three shallow bowls.
- 1½ - 2 lbs thin chicken cutlets, cut into thirds
- ⅓ cup olive oil, extra light
- 1 tsp smoked paprika
- 5 oz Hickory Smoke Bissili
- 5 oz BBQ Twist Bissli
- 5 oz Onion Ring Bissli
- ½ cup panko crumbs
- Flour, for dredging
- 1-2 eggs, whisked
- Oil, for frying
- Your favorite dips: ranch, Caesar, nish nosh dressing, sweet chili, or buffalo sauce
- In a food processor fitted with an S blade pulse the Bissli to a coarse crumb. Remove to a bowl. Add in panko crumbs.
- Place flour, egg, and crumb mixture in three shallow bowls.
- Bread your chicken; dredge each piece with flour, egg, then crumb.
- Heat oil in a saucepan or deep fryer. Once oil is hot, fry chicken until lightly crisp. Serve with whatever dips you have on hand!
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