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Max & Erma's Chicken Fingers - Chef Jay Miller

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“This recipe is from a 1987 cookbook featuring recipes from various Columbus, OH restaurants. Chef Jay Miller”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour, salt, ground pepper and paprika. In a separate bowl, blend together eggs and milk. Dip each chicken piece first into the flour mixture, then into the egg mixture, and then into the flour mixture again. Deep fry in small batches at 350 for 2 1/2 minutes.

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