Chicken fingers

A thick, golden crust that crunches under the tooth, revealing white, juicy, and steaming poultry. The smell of toasted bread and fried chicken immediately fills the air.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 611
• Protein: 38 g
• Carbs: 49 g
• Fat: 27 g

Ingredients

• 500 g Chicken supreme ( cut into strips )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 750 ml Sunflower oil ( for frying )
• 1 tbsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Slicing the poultry

   Slice the chicken breasts lengthwise to obtain strips about 2 cm thick. The cut must be clean to ensure even cooking.

2. Seasoning and breading

   Prepare three bowls: the first with flour mixed with paprika and sea salt, the second with beaten eggs, and the third with breadcrumbs. Coat each chicken piece in flour, dip in egg, then roll firmly in breadcrumbs.

3. Pan frying

   Heat the sunflower oil in a large skillet. When the oil shimmers, place the pieces without overlapping. Let brown for 3 to 4 minutes per side until the breading is stiff and well-colored.

4. Resting and draining

   Place the chicken fingers on absorbent paper to remove excess grease. Serve immediately while the center is still very tender.

Chef's tips

• Do not overcrowd the pan, otherwise the oil temperature drops and the breading absorbs the fat instead of searing.
• Press the breadcrumbs firmly with the palm of your hand onto the meat so it doesn't fall off during cooking.

Storage

Keeps for 24h in the fridge. To regain crispiness, put them back in a hot oven for 5 minutes, never in the microwave.