Fried Fingers

 

Hobbit Fried Fingers, Dwarven Mustard for dipping and Fried Worms to the side.

*Note: If you can't get Worms or Caterpillars then French Fried Potatoes works well.

2 cups Panko or Plain Breadcrumbs

2 cups Plain Potato Chips, crushed fine

2 teas. Mustard Powder

2 teas. Garlic Powder

Cayenne Pepper, pinch, optional

Salt/Black Pepper, to taste

1/2 cup AP Flour

2 Eggs

8 to 10 Halfling Fingers OR 4 Chicken Breasts, boneless and cut into 1-inch wide strips like "fingers".

3 Bowls

 2 separate methods for cooking the "fingers" - your choice

*Oven: Olive Oil Cooking Spray, Baking Sheet and Cooling Rack 

OR

*Deep Fryer

In the 1st bowl: Add the flour and spread out.

In the 2nd bowl: Eggs beaten with a pinch of salt and black pepper.

In the 3rd bowl: Panko/breadcrumbs, crushed potato chips, mustard powder, garlic powder, cayenne pepper and a pinch of salt and black pepper. Mix well.

Pat dry the "finger" strips with paper towels. Dip 2 or 3 of the "fingers" into the flour, then dip them in the eggs, then finally dredging them with the panko mixture. *Make sure each "finger" is coated well in each of the 3 dredges. Lay the fingers on a flat pan while continuing dredging all the "fingers". 

Oven Method:

Preheat oven to 325 F. Oven rack in the middle of the oven.

Line a baking sheet with foil then top with a wire cooling rack. Place all the dredged "fingers" on the rack - making sure they don't touch. Spray them with the cooking oil spray. Bake for 10 to 12 minutes - checking them often and turning half way though the baking time. The coating on the "fingers" should be golden brown. Remove from oven and cool for about 4 minutes. Serve warm.

OR

Preheat vegetable oil in a deep fryer to 350 F. Carefully fry the "fingers" in small batches until golden brown and no longer pink in the center. Drain cooked "fingers" on paper towels. Let rest for 3 to 4 minutes before serving. Serve warm.

Note: the "fingers" taste well on their own or you can use your favorite dipping sauce. A good Dwarven Mustard is perfect for dipping the "fingers". 

*This dish was popularized by the Lizardfolk of Saltmarsh. It was common to use humanoid parts instead of poultry. Orcs and Goblins tend to like this dish quite a bit. For the best "fingers", fatty Halfling fingers are the greatest if you can get a hold of some to try, if not then go with chicken for the closest tasting meat.

Source: D&D Heroes Feast