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Restaurants›The Brig Pub›Chicken Fingers Recipe

Chicken Fingers Recipe

Inspired by The Brig Pub

Time45m

Serves4

fingers / fries / plum sauce

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Ingredients

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Chicken Fingers

2 cups Chicken breast

1 cup Flour

2 to taste Eggs

1 cup Breadcrumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

2 cups Tuscany sunflower oil

Fries

4 medium Potatoes

1 tsp Celtic sea salt

2 cups Tuscany sunflower oil

Plum Sauce

1 cup Plum preserves

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 clove Garlic, minced

Method

Chicken Fingers

1

Prepare the Chicken

Cut the chicken breasts into strips, approximately 1 inch wide.

2

Set Up Breading Station

In three separate bowls, place flour, beaten eggs, and breadcrumbs mixed with salt, black pepper, garlic powder, and onion powder.

3

Bread the Chicken

Dip each chicken strip first in the flour, then in the egg, and finally coat it in the breadcrumb mixture.

4

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken strips in batches until golden brown and cooked through, about 4-5 minutes each side. Drain on paper towels.

Fries

5

Prepare the Potatoes

Wash and peel the potatoes. Cut them into thin strips.

6

Fry the Fries

In a separate pot, heat vegetable oil. Fry the potato strips in batches until crispy and golden brown, about 4-6 minutes. Drain on paper towels and season with salt.

Plum Sauce

7

Combine Ingredients

In a small bowl, mix together plum preserves, soy sauce, rice vinegar, and minced garlic.

8

Serve

Serve the chicken fingers with fries and plum sauce on the side for dipping.