SugaMamas California Chicken Fingers
SugaMamas California Chicken Fingers

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sugamamas california chicken fingers. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

SugaMamas California Chicken Fingers is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. SugaMamas California Chicken Fingers is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook sugamamas california chicken fingers using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make SugaMamas California Chicken Fingers:
  1. Make ready 4 bonelss skinless chicken breasts cut into strips
  2. Take 1 can evaporated milk
  3. Get 2 cup Bisquick
  4. Take 2 cup of flour
  5. Make ready 2 tbsp of different dried spices (rosemary, italian, sea salt, curumin, pepper, thyme, etc)
  6. Take 6 oz of oil for frying (enough to fill pan 1/3rd full)
  7. Prepare 1 dipping sauce for your fingers!
Steps to make SugaMamas California Chicken Fingers:
  1. Cut chicken breasts into small to medium strips…set aside.
  2. place evaporated milk in wide bowl to dip chicken into… add 1/2 of spices into the condensed milk…
  3. mix flour, Bisquick and rest of spices together in large bowl or pan…
  4. Heat vegetable, canola, or olive oil (any oil really) into large pan about 1/3rd full over medium heat…
  5. Dip chicken in condensed milk mixture….then the flour mix…then BACK into the evaporated milk…and into the flour again… (Not necessary to double dip, but makes for a crispier, thicker crust)…carefully place in frying pan…
  6. fill pan with about 4 - 5 strips… make sure chicken isn't touching… fry for about 3-5 minutes (depending on how big your chicken strips are) then flip over with tongs or spatula… frying another 2-3 minutes.
  7. drain chicken with paper towels… let cool 2 minutes… add your favorite sauce… enjoy! (sweet & sour sauce or spicy & honey mustard by KENS are my favorites)

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