Besides scrambled eggs, which I feel like I've always known how to cook, this might be the first thing I ever learned to cook. Chicken fingers have always been one of my favorite foods, but the kind that my mom made. What probably happened was that my mom got annoyed with me always asking me to make chicken fingers, so she probably told me how to make them. I really don't make them enough, I forgot just how delicious they are.
1 lb boneless chicken. I used thighs because they're cheap, but I usually use breast meat
1 T milk
salt and pepper
2 c Italian-style breadcrumbs (recipe below)
3 T oil
Cut the chicken into strips the size you want. I divided each thigh into about three strips. Sprinkle the chicken lightly with salt and pepper. Beat the egg with the milk and some salt and pepper (maybe add a bit of hot sauce if you like a little kick), and add a little salt and pepper to the breadcrumbs. Heat the oil in a wide skillet, and turn the oven to 250. When a breadcrumb sizzles in the oil, it's ready. Dip the chicken into the egg, then into the breadcrumbs. Coat on both sides, then place each piece in the oil. Cook until browned on one side, then flip and cook on the other side. Remove to a cookie sheet, then stick in the oven until the rest of the chicken is cooked.