Dad's Best Chicken Fingers

A camping recipe from Frank Altamura. I first made these for a Boy Scout camping trip. Since then, it seems that we have them for at least one meal on every campout! Some of the boys made them from scratch at the campground, but it gets extremely messy. That's why I like to make them ahead of time in the comfort of my own kitchen where cleaning up is a lot easier. Make these ahead of time in about 45 minutes and freeze them.

Prep Time: 30 minutes

Ingredients:

• 2 pounds boneless chicken breast fillets
• flour
• eggs
• breadcrumbs
• powdered garlic
• salt and pepper

Preparation:

Set up 3 pie plates (or similar containers) for coating the chicken. Put flour in the first, put 5 or 6 beaten eggs in the second, and put breadcrumbs in the third. Add salt, pepper and powdered garlic to the flour, eggs, and breadcrumbs. Mix well.

Cut the chicken up into "fingers." Dredge in flour, then egg, then breadcrumbs, making sure they're completely coated. Lay coated fingers in single layer on waxed paper or plastic wrap, place in freezer. This keeps them from forming a solid frozen mass of chicken.

When completely frozen, you can put them into ziploc bags for transport to the campground. Cook in a deep fryer at 350 degrees for about 6 minutes per batch. Don't put too many in at one time, or the oil will cool off too much. Place fingers on paper towels to drain and cool before eating.

Servings: 4-6
Preparation time: 30 minutes

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