The kids love it and so do we: Chicken Fingers, Mashed Potatoes and Cracked Pepper Gravy. Pound the Chicken Breasts flat, till they are around a quarter inch high, then cut into strips. Standard Breading Procedure follows: Salt & Pepper both sides, a quick dip in egg wash, then a coating of Panko Breadcrumbs.
Canola oil in a cast iron skillet over medium heat. Not too hot or the bread crumbs will burn before the chicken is cooked through. Probably around 2 – 3 minutes a side.
Last minute dishes call for any and all volunteers. For the Mashed Potatoes, I used whatever were hanging around. This was a mix of Red’s and Yukon Golds. Quartered and boiled them in salted water till smash-able. Season with Salt and Butter.
Equal parts Flour and Butter start off the Gravy. When it comes together as a light rue, add warm Milk till a loose consistency is achieved. Season with Pepper.
Pile it all on some plates. No time for fishing around for a utensils. I usually end up eating this with my hands, using a Chicken Finger as a fork.