Make it easy and make these delicious chicken fingers. You can pack them in convenient picnic boxes from your local party store with a container of honey mustard sauce and bbq sauce, some slaw and melon. Easy to make, no bones, and you can eat the chicken with your fingers! A spoon for you melon, a fork for slaw and you're good to go. The recipe is for 12, just multiply it out for larger amounts. It's easiest to make in this size recipe.
Fried Chicken Fingers for Picnics
Prep Time 15 mins/Total Time 30 mins.
8 cups canola oil or frying oil
24 boneless skinless chicken thighs
salt & pepper to taste
4 cups coconut milk
8 large egg whites
4 cups panko bread crumbs
1 cup plain bread crumbs
1 cup cornstarch
4 cups all-purpose flour
4 tablespoons chili powder
juice from one lemon or lime (put sliced lemon or lime in small packet in box)
Combine cornstarch, flour, chili pepper, black pepper and salt in shallow dish
Combine panko and bread crumbs in a shallow dish.
Place egg whites in a separate dish.
Place coconut milk in a separate dish.
Cut chicken thighs lengthwise into long strips and place it in the coconut milk. Let chicken sit in coconut milk for 5 to 30 minutes (chicken can be marinated, covered and refrigerated, overnight).
Remove chicken a few pieces at a time and roll in flour mixture followed by egg whites followed by panko mixture.
Heat oil to 350°F in a large deep pan. Carefully add the chicken strips and fry till golden and cooked through, about 5 -7 minutes. Remove strips and drain on paper towels or rack.
Season with chili powder and fresh lemon or lime juice.