"Chicken Fingers are chicken fillet cut into strips, marinated in a batter of different spices and starch, then deep-fried to crisp and crunch perfection, then dusted with chili powder. This easy recipe is a great chicken snack, especially for kids! Partner this with french fries, chips, carbonara, or anything you want! Chicken Fingers are not derived from the chicken’s fingers.Let me just put it out there, cause chickens don’t have fingers, they have toes. Anyway, regardless if they have fingers or toes, the Chicken Fingers got its name from its shape:FINGERS!These are chicken breast fillets cut into strips or chicken tenders."
Preparation Time20 min
Cooking Time8 min
- 1 large chicken fillet cut into strips about 1 to 2 inches thick
- 2 egg whites
- 1 tablespoon Salt
- 1 tablespoon black pepper powder
- 1 tablespoon Spanish paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon celery powder
- 1 teaspoon Chinese five spice powder
- Cooking oil
- 1 cup Corn starch or Tapioca Starch
- Chili powder optional
Prepare the Chicken Fingers ingredients. After slicing the breast fillet into strips, wash them and pat them dry. In a bowl, add the chicken strips, and the salt and spices. Mix them well until the spices blended into the meat. Add the egg whites, and mix well. Add the starch and mix them well. If it’s too dry, add some water little by little, until you reach a thick batter consistency. Marinate the chicken for at least 15 minutes inside the fridge.
Cook the Chicken Fingers. Heat up a frying pan, and add enough oil to deep fry. Cover about ¾ of the depth of the pan. Maintain a nice heat under medium fire for 2 minutes before putting the chicken fingers. Slowly drop one by one. Do not overcrowd the pan. The chicken fingers should be able to float and move freely while cooking. Cook for 4 to 5 minutes each, then shake off excess oil. Continue to cook the rest of the chicken fingers.
Serve! Once all the Chicken Fingers are cooked, serve them while they’re hot, crispy, and juicy. The longer the Chicken Finger sits, the drier it gets. We don’t want that, do we?