Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Fingers 1.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients Vegetable oil, for frying 6 large eggs, lightly beaten ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 2 pounds skinless boneless chicken breast, cut into ¾-inch strips 1 to 1 1/2 cups fresh bread crumbs or Panko (Japanese bread crumbs) Sweet and Sour Dipping Sauce Carrot sticks Celery sticks Cucumber sticks Directions Line a baking sheet with paper towels; set aside. Heat oil in a deep-fat fryer to 350 degrees. In a medium bowl, whisk together eggs, salt, and pepper. Add chicken, and turn to coat. Remove chicken from egg mixture, and dredge in bread crumbs. Working in batches, carefully place dredged chicken into heated oil, and cook until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Sprinkle with salt. Serve with dipping sauce and vegetable sticks on the side. Rate it Print