Chicken Fingers
This is a classic American pub dish most probably originated in Manchester, New Hampshire. The 790s of the 20th century, when this dish was offered, can be counted as the beginning. Today, this dish is widespread and popular in many countries, including it is part of Estonian pub culture.
This food can be prepared as a variant fried in oil, but it can also be successfully prepared in the oven. In both cases, the result is delicious chicken, crispy on the outside and juicy on the inside.
It is good to serve this dish with either mayonnaise-mustard sauce or tomato sauce. I made both kinds of sauces myself.
Here is my version of this dish.
Preparation time: About 1 hour
Level: Easy
Quantity: for four
Ingredients:
Preparing the chicken:
800 g of chicken fillet cut into desired strips
100 g of breadcrumbs
50 g grated parmesan
0.5 tsp paprika powder
0.5 teaspoon of garlic powder
3-4 tablespoons cooking oil for cooking
Chicken Marinade:
About 3 tablespoons of flour
0.5 teaspoon of garlic powder
0.5 teaspoon of onion powder
1 tsp paprika powder
0.5 teaspoon of sea salt
0.25 tsp ground black pepper
Water to make the dough
Mayonnaise-mustard sauce:
6-7 tablespoons of mayonnaise (Hellmann’s suits the best)
1 heaped tablespoon English mustard
1 tablespoon of liquid honey
Black pepper and honey salt for seasoning
1 teaspoon of soy sauce
1 tablespoon of balsamic vinegar
Small bunch of chopped parsley
Tomato sauce:
One 400 ml can of crushed or chopped tomatoes
2 tbsp tomato paste
A handful of finely chopped parsley
Black pepper and sea salt for seasoning
Preparation:
- Prepare the flour and spices, add half a glass of water, and mix until smooth. The marinade should be the thickness of sour cream or yogurt. Add more water if necessary. If the dough is too liquid, add a little flour.
- Cut the chicken fillet into strips and mix into the marinade.
- Mix breadcrumbs, paprika powder, garlic powder, and grated parmesan in a bowl and mix with breadcrumbs.
- Use a fork to place three marinated chicken fillet strips in a breadcrumb bowl, and cover with breadcrumbs. Roll in the breadcrumb mixture until the chicken fillet strips are evenly coated. Cover all the strips of chicken fillet like this.
- Place the strips of breaded chicken fillet on a baking sheet covered with baking paper, sprinkle with cooking oil, and bake in the oven at 200 degrees C for about 20 minutes until the chicken pieces are golden brown.
- At the same time, prepare the sauces. To prepare mayonnaise-mustard sauce, mix mayonnaise, mustard, honey, soy sauce, and balsamic vinegar, chopped parsley, and season with sea salt and black pepper. Mix until smooth.
- For the tomato sauce, mix crushed tomatoes and tomato paste, season with sea salt and black pepper, and add a handful of chopped parsley.
- When the chicken is ready, serve with the sauces. In addition, it is also suitable to offer a raw salad.
Ready!!
