Seasoned Chicken Fingers with Sweet Heat Dipping Sauce

Combine the breadcrumbs and the Food + People seasoning in a large ziploc bag. Shake to combine. Store any extra breadcrumbs in the refrigerator.

Prepare three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, place the beaten eggs. In the third bowl place the breadcrumb mixture.

Slice the pounded chicken breasts into stips, lengthwise, about 1-2 inches wide.

Dredge the chicken strips, first in the flour, shaking off any excess, then dip into the eggs, allowing any excess to drain off, and lastly into the breadcrumb mixture, pressing the breadcrumbs onto the chicken strips.

Set aside on a plate until ready to pan fry.

Pour enough Colavita Olive Oil in a large, shallow pan to reach about ¼” high. Heat over medium until the oil reaches 350°F. Keep the heat to medium so you don’t risk burning. You can test the oil by placing a few breadcrumbs in the oil. If they sizzle, you are ready to fry.

Place about 3-4 strips of chicken in the pan at a time. Adding too many at once will reduce the heat of your oil, yielding soggy chicken. Fry on one side, undisturbed for 4 minutes. Flip with tongs and fry on the other side for 4 minutes. Remove to a paper towel lined plate and allow to drain. Repeat with all remaining chicken strips.

Place the chicken strips on a platter and garnish with fresh parsley, if desired. Serve alongside dipping sauce.

Stir together the mayonnaise and the sour cream in a medium bowl. Add as much Food + People Sweet Heat Sauce as you would like.