Chicken fingers with creamy mayo dip
Chicken Fingers also popularly known as “chicken strips” at restaurants is a super crispy,crunchy and all time favourite starter of my family.
Nothing can beat the divine taste of crispy chicken fingers for weekend dinner. They can be prepared just in 30 minutes. Make these crispiest chicken fingers at home and enjoy the smiles of your loved ones!
250 gm boneless chicken breasts, cut into thin strips
1 tbsp yoghurt
2 tsp soy sauce
1/2 tsp ginger-garlic paste
1 tsp lemon juice
1/2 tsp black pepper powder
1 1/2 tsp red chilli powder
1/2 tsp paprika powder(optional)
1/2 tsp cumin powder
1/2 tsp coriander powder
Marinate the chicken strips in all the above ingredients and refrigerate for at least 20 mins. or preferably overnight before preparing them. It won’t take too long to marinate as they are pretty thin. Or if you are running out of time, you can fry them right away. It’ll still be great.
About 1/4 cup each of all purpose flour and cornflour, mixed together
1 egg lightly beaten with 2 tsp milk
2 cup corn flakes, approx. (lightly crushed)
Note: You might need more or less of any of the above 3 ingredients depending on the size of your chicken, eggs etc.
I’ve only given a rough measurement
Method for frying:
Take 3 shallow bowls.
Add the flour-cornflour mixture in one bowl, eggs beaten with milk in the second and the crushed cornflakes in the third bowl.
Dip one chicken finger in the flour mixture, press slightly so the flour adheres to it.
Give it a little shake to get rid of excess flour Next, dip itin the egg, make sure it is well coated ..
Lastly, dip it in the crushed cornflakes, press the cornflakes slightly against the chicken fingers so they adhere well.
Shake off the excess Repeat the same with rest of the chicken fingers..
You can fry them as you go or you can coat them all first n then fry altogether..
But i fried all the fingers first and then coated them with all the 3 ingredients(cornflour, egg n cornflakes)
Heat oil in a wok .. make sure it is not too hot or else corflakes will burn and the inside will remain uncooked
Add the cornflakes coated chicken fingers one by one in the hot oil.
Do not overcrowd the pan
l usually make mine in 3 batches
Let it sit in the oil for a few seconds,
do not try to shake or move it around or the coating might come off.
Turn them after about a minute.
It usually takes 2-3 minutes to cook per side.
Maintain the heat on medium, turn it down if it gets too hot.
Fry until it turns golden brown, remove from the pan and drain them on paper towels.
Continue until all fingers are cooked Serve with creamy mayo dip
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