Hello. C J here with some chicken fingers. These are scratch made. So, there’s a restaurant in my hometown called the Copper Penny. If you’re ever in Kingston Ontario be sure to check it out. Whatever you do though, make sure you get their french fries. Like, really make sure. Like, it’s practically a crime if you don’t. Expect to never be welcome here ever again if you don’t. There are other things on the menu, apparently. So people say sometimes. I don’t believe them.
In my off time from writing books and drawing, I make lunch. Really nice lunch. I take my favourite restaurant foods and I replicate them, perfectly, from taste. This recipe took me most of my life to make. It’s for the Copper Penny’s fried chicken fingers and fries. Their seasoning mix on their fries is actually chicken soup mix. It’s a known fact and they make no attempt to hide it. I’ve replicated that as well. Just don’t over season your fries like I did. This recipe also works equally well with breaded shrimp with the same steps and cooking time.
Ingredients
One Boneless Skinless Chicken Breast
One Cup Pancake Mix
One Cup Water
One Cup Italian Breadcrumbs
Canola Oil for Frying
Two Large Russet Potatoes
One Teaspoon Salt
One Teaspoon Turmeric
One Teaspoon Parsley
For the Chicken
Slice the chicken long ways into thin slices about half a centimetre thick.
Prepare the pancake mix in a bowl with the water. Add water until its thin but not liquid. Pour the Italian breadcrumbs onto a plate.
Dredge the chicken slices in pancake mix and then in Italian breadcrumbs.
Fry in a thin layer of canola oil in a chicken fryer for five minutes per side.
For the Potatoes
Mix the three seasonings together. Set aside.
Slice the potatoes into slices about a centimetre thick. Then slice those into long, thin rectangles.
Fry in the same oil for five minutes a side.
Sprinkle with the seasoning mix when done but still hot.
Serve with plum sauce for dipping.
Thanks. I personally dip the fries in plum sauce as well. I add a bit of extra salt to the sauce just to replicate the restaurant feel.
C J Mcpherson