Crispy Chicken Fingers Recipe

Slice the chicken breast and fillet into finger-length strips. Keep them similar in thickness so they cook evenly.

Spread the flour on a plate. In a bowl, whisk the eggs until smooth. Place them side by side for easy dipping.

Dip each chicken strip in flour and shake off the excess. Dunk in the egg, then lightly return to the flour to create a thin, even coating.

Warm the margarine and canola oil in a wide skillet over medium heat. You want a thin layer of hot fat across the bottom of the pan.

Lay the chicken strips in a single layer. Cook, turning as needed, until both sides are golden and the chicken is cooked through; work in batches if the pan is crowded.

Transfer to paper towels and let rest for 2 minutes. Serve hot with your favorite dipping sauce.