Batter Fried Chicken Fingers
Ingredients
- 2 tsp oil
- 1 tsp paprika (optional, if using)
- 1 salt
- 1 tsp garlic powder (optional, if using)
- ¼ tsp black pepper
- 2 eggs
- ½ tsp baking powder (optional, if using)
- ½ cup water
- 1¾ cup potato starch
- 1½ - 2 lbs chicken cutlets, cut into chicken fingers (strips)
- oil, for frying
Tangy Dipping Sauce:
- ¼ cup vinegar (imitation)
- ¼ cup ketchup
- ¼ cup cold water
- 1 tbsp lemon juice
- ½ cup sugar
- ¼ cup brown sugar
- 1½ tbsp potato starch dissolved in 2 tbsp water
Instructions
- In a medium bowl, combine oil, spices, eggs, baking powder, water, and potato starch. Use a whisk to mix it all together. It will get thicker as it sits (that is the nature of potato starch), so if it’s too thick, add some water and mix again.
- Add chicken to the bowl all at once and mix to coat.
- Heat 2 inches of oil in a saute pan. Fry the nuggets in batches until golden and cooked through (they stay pretty light). Serve with Tangy Dipping Sauce (recipe below).
Tangy Dipping Sauce:
- In a small saucepan, combine all ingredients except for the potato starch mixture. Bring to a simmer, stirring constantly until smooth. Add potato starch mixture. Stir to combine, making sure no lumps remain. Cook another 2-3 minutes or until sauce is thickened.
- Sauce can be refrigerated and rewarmed as needed. It will last about 2 weeks in the refrigerator.
Notes
These chicken fingers are best eaten fresh but are also good the next day (rewarm in the oven or microwave if you have one available).
