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. A great chicken snack, especially for kids! This is an easy Chicken Fingers recipe, too. Partner this with fries, chips, pastas, or anything you want! —Mr. Hugh's Kitchen
large chicken fillet
black pepper powder
Chinese five spice powder
Corn starch or Tapioca Starch
Chili powder optional
In This Recipe
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?