From the kitchen of Stephanie Knewasser
Cut 2 lb chicken into strips.
Brine:
3 c water
3 Tbsp sugar
3 Tbsp salt
Place the chicken in the brine.
Cover & refrigerate for 30 minutes.
Flour mixture:
1 c flour
1/2 c cornstarch
2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 tsp paprika
Egg mixture:
1 egg, beaten
1 c milk
Coat chicken in egg mixture, then flour mixture.
Repeat egg, then flour double coating each piece of chicken.
Fry chicken, in small batches, in canola oil until internal temp is 165 F.
Move to a plate lined with paper towels to remove excess oil.
Add 1 Tbsp melted butter to 1 cup of bottled sauce of choice- bbq, hot wing…
Coat chicken in sauce.
Garlic Parm Chicken Finger Sub
Cut chicken into very small pieces, then proceeded as above. Generously spread the roll with mayo, add some shredded lettuce. Toss the cooked chicken with Buffalo Wild Wings Parmesan Garlic sauce. Start with a little sauce and taste it. You can always add more but you’re stuck if you add too much. Create your own variation using your favorite sauce.
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