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Chicken Fingers

 INGREDIENTS:

  1. Chicken Breast 500 grams, cut into strips 
  2. Egg 1 whisked
  3. Buttermilk 1 cup
  4. Red Chili Sauce 1 tbsp
  5. Salt and Pepper to taste
  6. Garlic Powder 1 tbsp
  7. All-purpose Flour 1 cup
  8. Corn flour Slurry 1/2 cup
  9. Breadcrumbs 1/2 cup
  10. Paprika Powder 1/2 tsp
  11. Oregano 1 tsp


METHOD:

Serving Size: 5-6

In a bowl, mix chicken with buttermilk, whisked egg, red chili sauce, garlic powder, pepper powder, and salt. Cover and refrigerate for at least 4 hours or overnight.

 

Arrange three bowls: flour in one bowl, corn flour slurry in the second and breadcrumbs in the last bowl. Season each bowl with salt, pepper and oregano.


Pat the chicken pieces dry before breading for crispiness. Discard used marinade. 


Dredge each chicken strip in the flour. Shake off the excess, dip in slurry, then coat with breadcrumbs.



Deep-fry the chicken strips in batches over medium-hot oil until they are golden brown and crispy. Remove onto an absorbent paper. 

Serve hot with fries and sweet chili sauce, or your choice of any dip.

NOTE:
You can also bake the chicken strips for 15-20 minutes in a preheated oven at 200°C, flipping and spraying oil halfway through.












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