Chicken Fingers

Adapted from Joy of Cooking
Yield: 4 servings

1 egg
1/4 cup milk
1 tbsp vegetable oil
1 tbsp water
1/2 cup flour
1/2 cup cornmeal
1/2 cup breadcrumbs (I used panko)
1 tsp salt
1 tsp pepper
1/2 tsp cayenne (optional)
1 pound chicken tenders
  1. In one bowl, whisk together egg, milk, oil, and water.
  2. In another bowl, stir together flour, cornmeal, breadcrumbs, salt, pepper, and cayenne.
  3. One at a time, coat the chicken tenders in the milk mixture and then roll in the flour mixture.
  4. Place in a single layer on a baking sheet. (At this point, chicken can be refrigerated for several hours before cooking.)
  5. Preheat oven to 450F.
  6. Heat 2 inches of vegetable oil in a large, deep, heavy pot to 375F.
  7. Bake chicken for 15 minutes.
  8. A few at a time, place chicken in the oil until golden brown, about 2 minutes.
  9. Drain on paper towels and serve immediately.