Turkish Apple Tea03/11/2016
Traditional Chicken Fingers
Cut the chicken breasts into long strips and set aside.Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
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