Chicken Fingers

Guess how many fingers I can fit in my mouth.

Ingredients:

2 pounds chicken tenderloins

1 cup half sour pickle juice

2 garlic cloves, finely grated

1 cup all-purpose flour

4 eggs, lightly beaten

1 cup plain or Italian breadcrumbs

1 cup panko breadcrumbs

1 tablespoon garlic powder

2 teaspoons kosher salt

Neutral oil, for frying

Directions:

1. In a medium bowl, toss the chicken with the pickle juice and garlic. Let sit for 1 hour on the counter.

2. In a shallow bowl, add the flour. In another shallow bowl, add the eggs. In a third shallow bowl, stir together the breadcrumbs, garlic powder, and salt. One at a time, dredge each tenderloin in the flour, followed by the egg, followed by the breadcrumbs. Place on a parchment lined sheet pan and repeat until all the chicken is coated.

3. In a large cast iron pan, heat 1/2 inch of oil over medium high heat to 350°. Working in batches, fry the chicken, flipping once, until golden brown, 2 to 3 minutes per side. Transfer to a wire rack or paper towels to drain, then serve immediately.