Chicken Fingers And Fries

• 6 ounces chicken breasts (boneless, skinless)
• 1 tablespoon oyster sauce
• 4 white potatoes
• 1 tablespoon olive oil
• 1 teaspoon basil
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 1/4 cup skim milk
• 1/2 cup flour
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

1. Tenderize chicken breast and marinade in oyster sauce overnight. Peel and cut potatoes with a french fry cutter. Toss with olive oil coating evenly. Place single layer on a cookie sheet. Bake in 350 degree oven for 30 minutes, turn all and bake ten minutes more or until golden brown. Meanwhile, Stir together the flour, cornstarch and remaining spices. Cut chicken breasts in 1/2/ inch strips. Soak strips in milk then coast completely with flour mixture. Beat eggs well and coat floured chicken strips in the egg. Fry in olive oil (up to 1/2 cup) on medium high heat for 15 minutes, turning regularly until all sides are golden brown. Drain on paper towel. Serve with ketchup and cold beer. Enjoy!

chicken breasts, oyster sauce, white potatoes, olive oil, basil, garlic salt, cayenne pepper, eggs, milk, flour, cornstarch, salt, basil, black pepper, olive oil

Taken from www.food.com/recipe/chicken-fingers-and-fries-471620 (may not work)