The Chicken:

5 pounds skinless, boneless chicken breast, trimmed of fat and connective tissue

1 1/2 cups buttermilk

3 extra-large eggs

1 tablespoon crushed garlic

1 teaspoon paprika

1 1/2 tablespoons dried oregano

1 tablespoon kosher salt

1 1/2 teaspoons hot red pepper flakes

 

Directions:

Cut each chicken breast into two 1/2-ounce strips of even thickness and set aside in a large bowl.

 

In another bowl, mix together the buttermilk, eggs, garlic, paprika, oregano, salt, and pepper flakes and pour over the chicken. Mix well, cover and put in the fridge for 2 hours, or overnight.

 

The Coating:

3 1/2 cups panko breadcrumbs

1 1/2 cups Heckers or King Arthur all-purpose flour

1 tablespoon kosher salt

2 teaspoons paprika

1 teaspoon freshly ground black pepper

Vegetable oil for frying

 

Directions:

Mix the panko, flour, salt, paprika, and pepper together in a shallow tray.

 

Coat the chicken pieces and set aside. Put a wide saute pan over medium heat, add oil to 1/3-inch depth, and heat for about 5 minutes.

 

Turn up the heat to high, then add as many chicken pieces as will fit in the pan without crowding -- the oil should come halfway up the chicken -- and saute for 3 to 4 minutes on each side, or until golden brown and crisp. Drain on a rack and serve hot with Deep-Fried Herbs and Sweet Potato Dip (see recipes that follow).

 

Sweet Potato Dip

 

Ingredients:

3 pounds sweet potatoes, peeled and cut into 1/2-inch even chunks

4 tablespoons unsalted butter

2 tablespoons honey, or to taste

1/2 teaspoon chipotle chili powder, or to taste

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

Directions:

Put the sweet potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, then reduce the heat to a simmer and cook covered for 15 to 20 minutes, or until a knife pierces the sweet potatoes easily.

 

These sweet potatoes must be mashed while they’re still very hot or something scientifically disastrous happens and they turn into rubbery lumps that will never mash smoothly. So drain them and straightaway put the sweet potatoes in an electric mixer fitted with a balloon whisk. Add the butter, honey, chipotle powder, salt, and pepper, and beat to a smooth puree. You could make this mash ahead of time. Cover and refrigerate for up to 2 days or freeze for up to 6 weeks. To heat, defrost it frozen, then just warm through in a pan over low heat, stirring occasionally. Serve hot in a bowl next to the chicken fingers.

 

The Deep-Fried Herbs:

 

Ingredients:

6 sprigs rosemary

6 stems leafy basil, washed and dried, with any long stems trimmed

Vegetable oil for frying

 

Directions:

Make sure the herbs are absolutely dry. Never use olive oil to fry them -- peanut or other vegetable oils are preferable. Bring 2 inches of oil in a small saucepan to 375 F on a candy thermometer. Fry sage for about 2 minutes, rosemary and thyme for about 11/2 minutes, and basil for about 1 minute. When the herb changes color, it should be done.

 

Fry the herbs without crowding the pan. Remove them carefully with a slotted spoon and cool on the same rack as the chicken.

 

Makes 25 pieces