Pistachio Crusted Chicken Fingers
with Chipotle Mayo
This is my grown up version of one of the best kids foods around. I added the delicious and decadent flavor of pistachios and covered chicken strips to make an amazing crowd pleasing treat. This is a great make ahead appetizer or main course. It's easy to freeze and easy to heat up.
Ingredients:
3 pounds boneless thick cut chicken breasts cut into strips
2 cups ( 8 ounce bag) raw unsalted pistachios chopped fine with some small pieces
1 cup panko bread crumbs
1/4 cup fresh chopped parsley
4 sprigs of fresh thyme stripped
salt and pepper
2 x large eggs
2 Tablespoons water
few drops hot pepper sauce like Cholula
Canola oil for frying
Grind the pistachios in a food processor till the texture is about the same as the panko, with some pieces slightly larger mixed in.
In a large bowl mix together the chopped pistachios, panko bread crumbs, chopped parsley, thyme leaves, salt and pepper.
In a medium size bowl or soup bowl stir together the eggs, water, pepper sauce, salt and pepper.
Transfer a third of the pistachio mix into another soup bowl.
One at a time dredge the chicken strips in the egg mix till well coated and any excess egg drips off, then dredge in the pistachio mix till both side are coated well.
In a large skillet heat 1/4" deep layer of canola oil. When the oil sizzles adding a drop of water then it is ready. Brown off both sides till chicken is cooked and the they are a deep golden brown.
Don't overcrowd the pan , it will take longer to cook and they won't cook or look consistent.
