Chicken fingers
Ingredients
- 500 gChicken supreme (cut into strips)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 750 mlSunflower oil (for frying)
- 1 tbspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Slice the chicken breasts lengthwise to obtain strips about 2 cm thick. The cut must be clean to ensure even cooking.
- 2
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
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
Place the chicken fingers on absorbent paper to remove excess grease. Serve immediately while the center is still very tender.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 24h in the fridge. To regain crispiness, put them back in a hot oven for 5 minutes, never in the microwave.
