Crispy Chicken Fingers

After scrambling around the internet for good breaded fried chicken recipe, I was able to come up with my own by mixing and making adjustments to the recipes I found. As a good family friend taught me, "If you find different recipes for a food, make a side-by-side comparison. Find the ingredients that makes the recipes different with one another and then use them all. Those different ingredients make each recipe tastes good." I used her advice when cooking this menu. You know what, it tastes great!

Ingredients:
500 gr boneless chicken
Lemon juice
Salt

Dry ingredients: 
1 1/2 cup flour
1/2 cup cornflour
1 tsp baking soda
2 tsp chicken salt
1/2 tsp garlic powder
1 tsp paprika
1 tsp mixed herbs
2 tsp black pepper

Glue mixture:
1/2 cup milk
2 eggs

How to make:
1. Cut chicken into finger size. Marinate chicken with lemon and salt. Let it sit for 1 hour or overnight in the refrigerator.
2. Mix all the dry ingredients and mix all the glue mixture
3. Prepare baking sheet. Dip chicken into the glue mixture and then to the dry ingredients. Line it up on the baking sheet. After all pieces are coated with the first layer, dip it again into the glue mixture and dry ingredients, making a second layer.
4. Heat oil in a deep fryer or saucepan. Give last dry ingredients coating before dipping it into the oil. Fry each coated chicken fingers until golden brown.

Note:
1. You can always adjust the amount of spices used
2. Keep the leftover dry ingredients mix in a ziplock bag for later use. You can also use it to powder the meat when making chicken katsu.