Chicken Fingers - cooking recipe

Ingredients

2 to 3 boneless chicken breasts
Bisquick or Jiffy mix
shortening (2 lb. lard)
duck sauce

Preparation

Boil chicken just until tender.
Let cool.
Cut into thin strips and then each strip into pieces about 1 to 1 1/2 inches long.
Using Bisquick or Jiffy mix, mix up 1 batch of pancake batter, but add extra milk to make the batter thin.
Put the chicken pieces in the batter and coat completely.