Chicken Fingers Recipe
4PC breaded chicken fingers with chips & coleslaw
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Ingredients
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Chicken Fingers
Chips
Coleslaw
Method
Chicken Fingers
- 1
Prepare the Chicken
Cut the chicken breast into strips, about 1 inch wide.
- 2
- 3
Bread the Chicken
Dip each chicken strip first in the flour, then in the egg, and finally coat it with the bread crumbs. Place the breaded chicken fingers on a plate.
- 4
Fry the Chicken
In a large frying pan, heat cooking oil over medium-high heat. Once hot, carefully add the chicken fingers, cooking for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Chips
- 5
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin strips to resemble fries.
- 6
Heat the Oil
In a deep frying pan or pot, heat cooking oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Chips
Carefully add the potato strips to the hot oil in batches, frying for 4-5 minutes until golden and crispy. Remove and drain on paper towels, sprinkling with salt to taste.
Coleslaw
- 8
Prepare the Vegetables
Shred the green cabbage and grate the carrot using a box grater or food processor.
- 9
Mix the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, and salt. Stir until well mixed.
- 10
Combine and Toss
Add the shredded cabbage and carrot to the dressing. Toss until all the vegetables are well coated with the dressing.
- 11
Chill
Cover the coleslaw and refrigerate for at least 30 minutes before serving to let the flavors meld.