- 2 large eggs
- 1/2 cup whole milk
- 2 cups plain breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 16 thin (about 1 ounce each) chicken strips
- Canola oil, for frying
- Salt and pepper
- 2 cup waxy cheese curds, divided
- 16 ounces store-bought gravy, warmed
- 4 scallions, chopped
In a medium-size bowl, whisk the egg with the milk and spices.
In a shallow dish, mix the breadcrumbs with the paprika, garlic powder, cayenne, salt and pepper.
Heat a couple inches of canola oil in a Dutch oven until it reaches 340°F.
Working one at a time, dip the chicken strips in the egg mixture and then the breadcrumbs. Add them carefully to the hot oil and fry until golden brown, about 2-3 minutes. Place them into a bowl and toss with 1/2 of the cheese curds while they’re still hot.
Turn onto a platter, top with gravy and the remaining cheese curds. Garnish with scallions and serve.
Sticky Cornflake Chicken Fingers