Chicken fingers are a popular item in the kids’ menu in restaurants all over the world. The dish is made from marinated chicken strips, coated with a breading mix, then deep-fried. Chicken fingers are also called by many names like chicken tenders, chicken sticks, chicken strips, chicken goujons or chicken tempura. Chicken fingers are often served as a snack with a dipping sauce. In most restaurants, the dish is paired with a salad, a pasta dish, soup, rice or any side dish to make a complete meal.
In this recipe, marinated thin strips of chicken breast are coated with an egg-based batter, breaded with panko breadcrumbs, then deep-fried in hot oil until golden brown. The outside is light and crispy while the inside stays moist and tender. You won’t even need a dipping sauce as these chicken fingers are perfectly seasoned. Both kids and adults will surely love this delicious dish. Perfect for your kids’ party, a snack while watching a game or a movie, a filling for sandwiches and wraps, a topping on your salads, or an easy-to-eat, waste-free alternative to your traditional fried chicken.
Ingredients:
This recipe takes about 60 minutes to make. Serves 8 to 10.
• 3 pounds of boneless, skinless chicken breasts
• 1 tsp sugar
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tsp dried oregano
• ¼ tsp black pepper
• 1 egg
• 2 tbsp cold water
• 4 tbsp all-purpose flour
• 3 cups of panko or Japanese breadcrumbs
• 4 cups of vegetable oil
Instructions:
To prepare the chicken, trim off any excess fat or membrane on the exterior of the meat.
Slice the chicken breasts into thin strips, and then place them in a large bowl.
Add sugar, salt, garlic powder, basil, oregano, and black pepper.
Mix well to distribute the seasoning and evenly coat the chicken strips.
Set aside and let the chicken marinate for at least 30 minutes.
Crack open an egg in a large mixing bowl.
Pour in water and whisk well.
Add all-purpose flour and continue whisking until you get a smooth and lump-free batter.
Pour the batter into the bowl of marinated chicken strips.
Mix well to ensure the batter coats every piece of chicken.
Evenly coat the chicken strips with breadcrumbs.
In a deep pot, heat vegetable oil to 340°F.
Fry the chicken fingers in batches for 3 to 4 minutes or until golden brown.
Place the fried chicken pieces on a wire rack or a plate lined with paper towel to drain excess oil and keep the chicken fingers crispy.
Ideas And Tips:
Aside from chicken breasts, you can use chicken thighs, white fish fillets, pork tenderloin strips, tofu, mushrooms, shrimps, mussels, clams, squid or crabsticks.
Aside from vegetable oil, you can use coconut oil or peanut oil.
If you do not want to deep-fry the chicken fingers, you can oven-fry them. Place the chicken fingers on a baking sheet lined with parchment paper. Evenly coat the chicken fingers with cooking spray. Cook in the oven at 425°F for 10 to 15 minutes or until golden brown. You will need to turn the chicken fingers halfway through the baking time to ensure even cooking.
images – https://www.youtube.com/watch?v=o3L5_Ewm2dE
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