Homemade Chicken Finger Pita (Hani)

If you live in Michigan, or have at least visited, you know about Coney Islands.  I’m not talking about the New York amusement park, I’m talking coney dogs, gyros, french fries and milkshakes.  They’re all over Michigan with different names, some which even have rivalries; I’m all about Lafayette in Detroit.  I used to work at a Coney Island, in fact, and my absolute favorite was their chicken finger pita, or, Hani.

QUICK TRICK:  A super easy way to make homemade chicken finger pitas: 

• Grocery stores usually carry chicken tenders in their deli section.
• Dole makes Lettuce Shreds, you can find a bag in the produce section.
• I buy Claussen whole dill pickles and use my mandolin to slice them.  In my opinion, they’re the best.  They’re always in the refrigerated section, usually near packaged deli meats.
• Here’s the big secret:  Jet’s Pizza Ranch Dressing.  I have a Jet’s Pizza in downtown Milford and they’re used to me walking in and buying a few sides of ranch.  Just ranch; no pizza.  If you’ve had Jet’s, you know they have the best ranch.

INGREDIENTS

1 Pita
2 slices American cheese
2-3 chicken fingers
Shredded lettuce
Dill pickles, sliced thin
Ranch dressing
Optional:  tomatoes & onions

DIRECTIONS

• Preheat oven to 350 degrees.
• Place 2 slices of cheese on the pita and put in the oven for 7 minutes.
• Slice the chicken into small strips and place on top.
• Add lettuce and ranch, and then top with pickles.
• *I like to wrap the end with a little aluminum foil to keep it all together.