Sazon Chicken Fingers

• 2 boneless chicken breast halves
• 1 egg
• 1/4 cup water
• 1 cup plain breadcrumbs
• 1 (1/16 ounce) packet sazon goya with coriander and annatto
• 1/2 teaspoon salt
• 1/2 cup flour
• oil

1. Cut each chicken breast half on the diagonal into 4 strips.
2. Lightly beat egg and water together in a flat bowl.
3. Mix seasoning packet and salt with bread crumbs in another flat bowl.
4. Shake chicken fingers in flour to coat (in a plastic bag).
5. Dip in egg mix to coat well.
6. Press into seasoned bread crumbs so each finger is completely coated. Set fingers aside on a plate to dry while you finish coating the rest.
7. Heat about 1/2" of oil in a fry pan. Keep heat fairly high, as you want to fry these quickly.
8. Fry each finger on both sides until golden, cutting into the thickest part of the first to guage timing. Don't overcook or they will be dry.
9. Drain on paper towels.

chicken breast halves, egg, water, breadcrumbs, salt, flour, oil

Taken from www.food.com/recipe/sazon-chicken-fingers-427024 (may not work)