Crispy Chicken Fingers
- 1 1/4 pounds chicken, breast, boneless, skinless
- 2 large egg(s)
- 1/2 cup(s) bread crumbs, whole-wheat, coarse, dried
- 1/2 cup(s) flour, whole-wheat
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, black ground
- 2 tablespoon oil, olive, extra-virgin
- 1 medium lemon
- cut into wedges
Place the chicken breasts between 2 pieces of parchment or waxed paper. Using a meat pounder or small heavy skillet, pound to an even 1/2" thickness. Cut the chicken across the grain into 16 (3/4" wide) strips.
In a shallow bowl, whisk the eggs. In a separate shallow bowl, combine the bread crumbs, flour, salt, and pepper. Working 1 piece at a time, dip both sides of the chicken strips into the egg mixture and then into the crumb mixture, patting to help the coating adhere. Place the strips on a wire rack as you work.
In a large (12") nonstick skillet, heat the oil over medium heat until very hot but not smoking. Add the chicken strips and cook until golden brown and crisp on the outside and juicy on the inside, about 4 minutes per side. Serve hot with lemon wedges for squeezing.