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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is my personal chicken fingers recipe. I've made them for just about every conceivable occasion and it's gone over extremely well every time. They're a bit heavy, but drain them well and serve with a light main course and several dipping sauces, and your family/friends will love it too. Ingredients:
1/2 - 2/3 cup pancake flour |
1 egg |
2 tbspns curry powder |
1 tbspn marjoram, tarragon, garlic and chili powder |
1 tspn salt, black and cayenne pepper |
enough milk to make it creamy and easy to coat, about 1/2 cup, give or take. |
2 boneless chicken breasts, trimmed of all fat and cut into bite-sized pieces. |
oil, for frying. |
Directions:
1. Cook the chicken pieces in a little oil with some salt and pepper before making the batter. If you batter and fry it raw, you will have to put it into the oven to cook through afterwards, and it won't come out as crispy.
2. Mix the batter ingredients and toss in the cooked and slightly cooled chicken, coating well. You may want to stick them in the fridge for an hour or so, just to let the coating set. You don't have to, but it helps.
3. Let the oil in the pan (or deep fryer) get hot enough for a drop of water to sizzle on contact. Fry for a few minutes on either side or until golden brown.
4. Drain on paper towels and serve with dipping sauces. (Psst- best with ranch dressing!)
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