Chicken Fingers Recipe
Ingredients
| 450 g chicken breasts, boneless | ||
| 500 ml fine bread crumbs | ||
| Oregano leaves | 10 Milliliter, dried | |
| Basil leaves | 10 Milliliter, dried | |
| Salt | 5 Milliliter | |
| Chili powder | 15 Milliliter | |
| 3 ml each of paprika, pepper, onion powder, garlic powder | ||
| Eggs | 2 | |
| Milk | 60 Milliliter | |
| Flour | 125 Milliliter | |
| Safflower oil | 1 Large | |
| 250 ml plum sauce, commercial type | ||
Directions
Cut the chicken breasts into 1" (2.5 cm) strips.
Mix the bread crumbs with the seasonings.
Beat the eggs into the milk.
Place the flour into a small bowl.
Preheat the oil to 375°F (190°C).
Dust the chicken strips with flour.
Dip them into the egg mixture.
Dredge through the bread crumbs.
Fry the strips in the oil for 10 minutes.
Place on a paper towel to absorb excess oils.
Transfer to a serving platter.
Serve with plum sauce on the side.
Mix the bread crumbs with the seasonings.
Beat the eggs into the milk.
Place the flour into a small bowl.
Preheat the oil to 375°F (190°C).
Dust the chicken strips with flour.
Dip them into the egg mixture.
Dredge through the bread crumbs.
Fry the strips in the oil for 10 minutes.
Place on a paper towel to absorb excess oils.
Transfer to a serving platter.
Serve with plum sauce on the side.
Chef
