Fr. Leo's Chicken Fingers & Simple Slaw

Chicken Fingers

1 lb. chicken tenders
2 cups all-purpose flour
3-4 eggs
2 tablespoons water
3-4 cups panko breadcrumbs
Salt, pepper and garlic powder to taste
Vegetable oil for frying




Season chicken with salt, pepper and garlic powder. Beat eggs with 2 tablespoons of water. Coat chicken with flour. Shake off excess. Dip chicken in egg. Coat in breadcrumbs. Heat oil to 325oF in a large cast iron skillet. Carefully add chicken tenders, without overcrowding the pot, and cook 7-10 minutes, until golden brown. When cooked, set aside to rest on a plate with paper towels. Prepare the chicken and biscuit by simply creating a sandwich with a small serving of slaw on top.


Simple Slaw

1½ cups shredded green/purple cabbage
1 cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1-2 teaspoons lemon juice
1 teaspoons celery salt
1-2 teaspoons sugar




Combine all ingredients in a large bowl and use as a topping for the chicken and biscuits.