Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
The trick to these crazy good fingers lies in the spice rub and unique flour coating. The coating is not your standard breading even though it has the tradition three step process. It combines baking soda and baking powder in the final flour dredge, but that’s not all…..this final coating has part of the egg bath added to it to create a scraggly mess that will leave you with goopy flour fingers, but trust me, totally worth it! This scraggly flour coating is the key to the fantastic crunch. All the scraggly bits create bulk and ragged edges that really crunches up when fried. You’ll never look at chicken fingers the same after this!
I’ve fried these two ways, the first being a traditional deep fry with the big pot of oil kept at 350℉ and the second pan frying them in about 1/4” to 1/2” of oil. My preference is the pan fry method mainly because there is no noticeable difference in the final product. As an added bonus you don’t have to use a small vat of oil. Not that the same amount doesn’t get absorbed, but less as in you don’t need to worry about straining and cleaning the big vat of oil, hoping you’ll use it in the future. You can simply wipe out any oil that is remaining in the pan with the pan fry method. In all honesty, I find it easier to control the heat with the pan fry method as well. Simply because it’s easier to control the temperature on 1/2 cup of oil verses a litre of oil. The feature image you see in this post is using the pan fry method, so as you can see it does work very well. I actually own a deep fryer, but again it’s the cleaning and straining….it’s a messy job, the basket is too small, it stinks up the house, you get the point I’m sure.
Inspired by: Food Republic Chicken Filet Sliders