A Life-Changing Recipe
A Note from Teri
When I was growing up, my dad wanted our house to be the one kids were drawn to. We had an amazing basement with a soda drink dispenser, and a trampoline in our backyard. My parents were glad to know their daughters were safe and happy and under their roof. I felt the same way with my own kids, and my very favorite way to draw their friends in was to serve them delicious food. These homemade Chicken Fingers were–and still are–one of my greatest hits. My mother filled our house with music, love and laughter, and I tried to do the same with food, love, and laughter. This issue is a recipe for creating that magic by gathering over amazing food and delicious memories.
In my world, cooking creates magic, and chicken fingers create magical core memories. These are not your Tyson frozen chicken fingers! They’re a timeless classic, a feel-good food for after-school hangouts or weekend get-togethers. They were so fun to make and eat that I included them in the “Family” chapter of my cookbook, where they’re called Patrick’s Chicken Fingers, after my oldest, Patrick.
A welcoming home filled with love, laughter, and delicious food is pretty spectacular! It’s not necessarily about serving the perfect food; it's simply about building memories. Take a bite of one of these beauties, and you’ll see why my children’s friends still remember enjoying them at our house…15 and 20 years ago!
Choosing one night a week for a beloved family dinner is a tradition worth starting–and keeping. For us, it was Taco Tuesdays, and these chicken fingers would be a great idea too. Patrick was so crazy about them that they inspired his love of cooking for his friends. When he brought his high school friends home late at night, he’d make them a big feast, and his chicken fingers were beyond delicious.
I’m always so pleased when I run into one of Patrick’s or September’s friends and they go on and on about my chicken fingers. Recently, I ran into September’s childhood friend Paola, who said, “I still remember those chicken fingers like it was yesterday—perfectly crispy and totally addictive. I used to devour them after school when I’d hang out with September, and they bring back the fondest memories. Honestly, they deserve their own fan club!” September’s friend Julia P. added, “When I think of my childhood, I remember sitting at your kitchen table on a bench and eating those chicken fingers with a special sauce, while watching American Idol.”
Wonderful, magical food builds community, and nothing brings hungry people together like a platter of these hot and crispy chicken fingers. They create an elevated dining experience for adults, too, alongside a beautiful salad. At my house, they’re still something special—friends of all ages request them when they visit, and for us they have become a classic comfort food. I serve them with a variety of lovely dipping sauces, from classic ketchup and honey mustard to Spicy Buffalo and my Creamy Chive Dressing. They’d be an amazing addition to your weekly rotation.
When I make them for myself, I use gluten-free flour, but it’s not always easy to work with, because it’s not actually flour. To prevent it from falling off into the pan, change the oil between batches. While it’s a bit more labor-intensive, your hungry gluten-free eaters will thank you. And watch your oil well! Make a practice chicken finger to be sure your oil is at the right temperature. Start on high, but you’ll likely be toggling from medium-high to high. A hotter oil will cook your chicken fingers faster, and the result will be crisper. Serve them plain, or customize them with your favorite seasonings.
This week over on Instagram, I had a hot take on good cookware versus bad cookware, and how influencers should only partner with brands they like. It was a much-loved story, and a follower suggested I add a “hot take” section to Substack. If you have a suggestion for a hot take you want to hear about, DM me on Instagram.
Ingredients
2 large boneless, skinless chicken breasts
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 large eggs
2 tablespoons milk
1 cup all-purpose flour
1 cup vegetable oil
Directions
Cut each chicken breast crosswise on an angle into 10 strips.
Season the strips with the salt and pepper. Set aside.
Beat the eggs and milk together until the striations are gone, then pour them into a shallow, rimmed dish. Put the flour in a separate shallow, rimmed dish.
One by one, thoroughly cover each chicken strip in flour, then dredge in the egg, then remove and gently drop into the flour, covering thoroughly. Handling each chicken finger as minimally as possible, shake off any excess flour and set aside on a plate.
In a medium skillet, heat the vegetable oil over high heat until hot but not smoking (you can test the oil with a corner of a chicken strip—if it audibly sizzles, it's hot enough). Reduce the heat to medium-high. Working in batches, fry the chicken strips in the hot oil until golden brown, 2 to 3 minutes, flipping them halfway through. Transfer them to a tea towel-lined plate to drain. Repeat to cook the remaining chicken strips. Serve.
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I'm currently listening to a book that I absolutely love. There’s no war, no politics—just a great story. You might be surprised to hear this, but I'm not much of a TV watcher. I’m a pretty sensitive person, so watching intense or stressful shows doesn’t help me relax or feel entertained. Everyone has their own way of unwinding, and for some, that kind of TV is relaxing—but not for me.
Recently, I started a book from Reese Witherspoon’s Book Club, Great Big Beautiful Life, and if you're looking for something lighthearted with a bit of mystery, you should check it out. When I really enjoy a book, I start making time for it. I’ll go to bed early just to listen, wake up early, read in the bath, or even take a walk with it playing in my headphones.
xoxo,
Love all the memories around food and thank you for sharing your special family memories and traditions! I also love creating a space that my son and his friends enjoying spending time at! They will definitely appreciate this recipe! ❤️ and I’m also happy to hear you’re enjoying the book. I’m on the list at the library!
What a fabulous family memory! Have you switched to a non-seed oil, or does that ruin the deliciousness!? Thanks!!