Chicken Fingers And Cranberry Dipping Sauce

• 2 lb. boneless chicken breasts, cut into 3-4 strips per breast..
• 1/2 c. flour
• 3/4 t. kosher salt
• 1/4 t. paprika
• 2 eggs
• 1-2 drops Tobasco hot sauce
• 2 c. panko crumbs
• 1 t. parsley flakes
• pinch kosher salt
• pinch bl. pepper
• Cranberry Dipping Sauce:
• 1/2 of a 14 0z. can whole berry cranberry sauce
• 2 2/3 C Bull's Eye BBQ sauce
• 3 T. brown sugar
• 1 1/2 T. teriyaki sauce.

1. 1. In a shallow dish combine flour, salt, pepper and paprika
2. 2. In another shallow dish combine eggs and Tobasco
3. 3. In another shallow dish combine panko crumbs, parsley, S&P.
4. 4. Roll chicken in #1 then #2 then #3
5. 5. Deep-fry @350-375 for 3 1/2 - 4 min.
6. Prepare sauce.
7. Serve alongside chicken fingers.

chicken breasts, flour, kosher salt, paprika, eggs, panko crumbs, parsley flakes, kosher salt, pepper, cranberry sauce, bbq sauce, brown sugar, teriyaki sauce

Taken from www.epicurious.com/recipes/member/views/chicken-fingers-and-cranberry-dipping-sauce-53066991 (may not work)