We have gourmet Mini Hamburgers, Shrimp Corn Dogs, Truffled Mac and Cheese. When are we going to give the Chicken Finger the respect it deserves? What chef in this fine-dining town has the cojones to make this magic happen? Hey Uchi, how about Tuna Fingers with Roe Gravy? Pictured above are my pedestrian variety Chicken Fingers and Mashed Potatoes with Black Pepper Gravy. Or, as the French would say, “Digits La Chicken with Pomme Puree”.
My chicken digits are made from skinless, boneless chicken breasts, sliced up finger size (fat fingers). Standard breading procedure is then applied: flour, salt, pepper > egg wash > Panko breadcrumbs.
Cracked Pepper Gravy done right is a thing of beauty. It’s basically a Bechamel, one of the French mother sauces. I wonder how many red necks realize that they are eating a French sauce on top of their Chicken Fried Steak? Or, for that matter, that Chevrolet is a Swiss word from an army-less country. I start with equal parts flour and butter and cook them together slowly till a blond paste is formed. Slowly start adding warm milk. When it incorporates, add more till you get to a consistency that looks a little looser than you would want. When it cools, it will firm up. Add cracked black pepper and simmer for five minutes or so (not to thicken, but to cook the flour taste out).
I think that would be pomme de terre, if we’re being fancy and French 🙂
I met this hot chick(en) in a bar…got her digits…fried ’em up.
Check out Max’s Wine Dive for “gourmet” chicken fingers. Their slogan is something like “chicken fingers and champagne, why not?”.
When they first moved here that had a great head chef, but now they’re just ok.
Otherwise I’d never recommend that place.