HOMEMADE CHICKEN FINGERS

HOMEMADE CHICKEN FINGERS

Today we will share homemade chicken fingers recipe.You can make your children’s happy by giving them chicken nuggets homemade to eat in dinner or in lunch.

Crispy chicken fingers

The secret of these croquettes both tender and crisp: panko, a Japanese breadcrumbs that gives them more texture than the usual breadcrumbs. It is found in the Asian products section of supermarkets and in Asian and delicatessens.HOMEMADE CHICKEN FINGERS

HOMEMADE CHICKEN FINGERS

Preparation
20 minutes
Cooking time
19 minutes
Portion (s)
4 servings

INGREDIENTS

4 boneless chicken breasts, skin and fat removed (about 1 1/2 lbs / 750 g)

HOMEMADE CHICKEN FINGERS
3 eggs

HOMEMADE CHICKEN FINGERS
1 1/2 cup finely grated Parmesan cheese

HOMEMADE CHICKEN FINGERS
2 cups of Japanese bread crumbs (panko type) or plain bread crumbs

HOMEMADE CHICKEN FINGERS
4 teaspoons Italian herbs

HOMEMADE CHICKEN FINGERS
1 teaspoon black pepper from the mill

HOMEMADE CHICKEN FINGERS
2 tablespoons of olive oil

HOMEMADE CHICKEN FINGERS
2 tablespoons of butter

HOMEMADE CHICKEN FINGERS
sauce of your choice

HOMEMADE CHICKEN FINGERS

HOMEMADE CHICKEN FINGERS

PREPARATION

1. Cut chicken breasts diagonally along the length into 4 “x 3/4” (10 cm x 2 cm) strips.

2. In a bowl, beat the eggs. In a shallow dish, mix half the cheese, bread crumbs, herbs and pepper. Dip the chicken strips into the eggs, one at a time (let the excess drain into the bowl), then pass them into the breadcrumb mixture, turning them over to coat them and squeezing them to adhere. Repeat the breadcrumbs with the rest of the ingredients, then re-wet the chicken strips and iron them in the breadcrumbs in the same way.

3. In a large skillet, heat half the oil and butter over medium-high heat. Add chicken strips, a few at a time, and brown for about 1 minute on each side (add remaining oil and butter as needed). Spread chicken strips on baking sheets lined with parchment paper. Bake in preheated oven at 425 ° F (220 ° C) for about 15 minutes or until they have lost their pinkish hue inside. Serve with sauce.

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