Max & Erma's Chicken Fingers - Chef Jay Miller |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is from a 1987 cookbook featuring recipes from various Columbus, OH restaurants. Chef Jay Miller Ingredients:
1 cup flour |
2 teaspoons salt |
2 teaspoons ground black pepper |
2 teaspoons paprika |
1 egg |
1/3 cup milk |
1 lb chicken tenderloins (pound to thin strips) |
Directions:
1. Combine flour, salt, ground pepper and paprika. In a separate bowl, blend together eggs and milk. Dip each chicken piece first into the flour mixture, then into the egg mixture, and then into the flour mixture again. Deep fry in small batches at 350 for 2 1/2 minutes.
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