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Made in India Magazine | October 27, 2020

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HOT CHICKEN FINGERS

HOT CHICKEN FINGERS
Divya Mangal

There are a thousand ways you can enjoy chicken and frying chicken is possibly one of the best ways to do it. As a delicious evening snack, hot chicken fingers can provide all the taste and crispiness of potato fingers, while giving the additional kick of protein. Pair it up with a creamy mayo dip and you have an unbeatable combination. Here is a complete guide on how to prepare this mouth-watering team.

Ingredients:

  • Chicken Breast (Boneless) – 600 gms
  • Cornflour – 5 tbsp
  • Eggs – 2
  • Chilly Garlic Sauce – 1 tsp
  • Ginger Garlic Paste – 1 tbsp
  • Oregano – 1 ½ tsp
  • Red chilli powder – ½ tsp
  • Black Pepper Powder – ½ tsp
  • Lemon juice – 1 ½ tbsp
  • Bread crumbs
  • Chaat Masala
  • Salt
  • Oil for frying

Dip: 

  • Light Mayonnaise – ½ cup
  • Garlic (minced) – 2 cloves
  • Lemon Juice – 1 tbsp
  • Parsley (finely chopped) – 5-6 leaves

Method:

  • Cut the chicken breasts in thin pieces, ideally as long as your fingers. We are making chicken fingers after all. Make sure that the pieces are neither too thin nor too thick. If the breast is too thick in the middle, slice it in half and cut horizontally. Now pat dry each piece.
  • Transfer the chicken in a dry bowl and add oregano, ginger garlic paste, chilly garlic sauce, lemon juice, red chilli powder, and salt (some chilly garlic sauces may  contain good amounts of salt) and mix well. Now break open 2 eggs in the bowl, along with cornflour, mix well. Now keep marinated chicken aside for at least 1 hour.
  • Take a large flat tray and spread the bread crumbs on it. Now begin coating each marinated piece of chicken. Make sure every piece is nicely coated in bread crumbs and that they are not touching each other. Keep the coated chicken in the fridge for about an hour.
  • To assist these hot and crispy fingers, you’d need a smooth and fresh dip. Take half a cup light mayonnaise in a bowl and whisk it with minced garlic, lemon juice and parsley. Ideally, this dip should be served cold, so if you have time, refrigerate it well in advance.
  • Now heat oil in a pan and get ready for some frying. Make sure to turn the heat to medium while frying, frying chicken on high heat will burn the outer coating while the chicken will remain uncooked from the inside. Do not crowd the pan while frying. Wait till the chicken is golden brown, then take out on napkins, drain the excess oil, sprinkle some chaat masala and serve hot with the cold dip. Enjoy!
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