Chicken Fingers Recipe
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 breasts into finger-sized strips.
- 2
Set up Breading Station
In three shallow dishes, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, garlic powder, and paprika in the third.
- 3
Bread the Chicken
Dredge each chicken strip in flour, then dip it in the egg, and finally coat it in the breadcrumb mixture. Ensure each piece is well coated.
- 4
Fry the Chicken
In a large skillet, heat oil over medium heat. Once hot, fry the chicken fingers in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Chips
- 5
Prepare the Potatoes
Peel the potatoes and cut them into thin strips or wedges.
- 6
Fry the Chips
In a deep fryer or large pot, heat oil over medium-high heat. Once hot, carefully add the potato strips in batches and fry until golden and crispy, about 4-5 minutes. Drain on paper towels and season with salt to taste.
Coleslaw
- 7
Prepare the Vegetables
Shred the cabbage and grate the carrot.
- 8
Make the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until smooth.
- 9
Combine and Chill
Add the shredded cabbage and grated carrot to the dressing and toss until well coated. Refrigerate for at least 30 minutes before serving.
