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Prepare chicken breast fillet.
You need to prepare milk.
Prepare brown vinegar.
Provide self raising flour.
You need garlic powder.
You need to prepare sweet paprika.
Prepare white pepper.
Prepare chicken stock.
Use brown sugar.
Prepare Canola oil for frying.

These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). Crispy Velvet Chicken Fingers: Delicious, crispy, no-fail chicken fingers are a fast and easy snack. Advance velveting removes all the guesswork of frying time and oil temperature. Homemade chicken fingers marinated in buttermilk, then fried to crispy golden brown.

Slice chicken into fingers..
Mix milk and vinegar together (makes a butter milk) in a bowl and throw chicken in - soak for 10 minutes or so while you get your coating mix ready..
Flour, garlic powder, paprika, pepper, stock and sugar into a bowl- mix well..
Now coat your your chicken in flour mix. I then dunk back in butter milk and coat again in flour mix for a thicker, crispier coating..
Heat oil to high heat in a small pot and deep fry chicken in batches until browned and crispy- draining on paper towel. Season with salt if needed. Enjoy!.

The ultimate chicken tenders that are even better than what you'd get at a restaurant. Leave the chicken on the baking sheet to cool slightly. We've cut the fat from these irresistibly crispy chicken fingers by baking them in the oven instead of deep frying. I've said it before, but Mr. Crispy Baked Chicken Fingers recipe: These are great with your favorite dipping sauce or in a yummy chicken parmesan sandwich.

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