Ingredients

2 lb. boneless chicken breasts, cut into 3-4 strips per breast..

1/2 c. flour

3/4 t. kosher salt

1/4 t. paprika

2 eggs

1-2 drops Tobasco hot sauce

2 c. panko crumbs

1 t. parsley flakes

pinch kosher salt

pinch bl. pepper

Cranberry Dipping Sauce:

1/2 of a 14 0z. can whole berry cranberry sauce

2 2/3 C Bull’s Eye BBQ sauce

3 T. brown sugar

1 1/2 T. teriyaki sauce.

Preparation

  1. In a shallow dish combine flour, salt, pepper and paprika
  2. In another shallow dish combine eggs and Tobasco
  3. In another shallow dish combine panko crumbs, parsley, S&P.
  4. Roll chicken in #1 then #2 then #3
  5. Deep-fry @350-375 for 3 1/2 - 4 min.

Prepare sauce. Serve alongside chicken fingers.