Crispy Chicken Finger Fry

Name: Crispy Chicken Finger Fry
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4
Cuisine: Snack
Ingredients: 500 grams Chicken breast (boneless, skinless); 1 teaspoon Salt (or to taste); 0.5 teaspoon Black pepper (freshly ground); 1 teaspoon Red chili powder (or paprika for milder flavor); 1 tablespoon Ginger-garlic paste (optional, for added flavor); 1 large Egg (beaten); 0.5 cup All-purpose flour (for dredging); 3 cups Cooking oil (for deep frying)

A quick and easy recipe for delicious crispy chicken fingers, perfect as a snack, appetizer, or a kid-friendly meal. These chicken strips are seasoned, coated in a light batter, and deep-fried until golden brown and perfectly crunchy.

#Chicken

#Fingers

#Fry

#Crispy

#Snack

#Appetizer

#Kid-friendly

#Quick

#Easy

#Comfort Food

Golden Crispy Chicken Fingers Plated

Recipe Information

12m

Prep Time

10m

Cook Time

22m

Total Time

Servings

Easy

Snack

English

Nutrition (per serving)

400

Calories

30g

Protein

20g

Carbs

25g

Fat

Perfectly Fried Chicken Finger Close-up

Ingredients

Chicken breast
(boneless, skinless)
500 grams
Salt
(or to taste)
1 teaspoon
Black pepper
(freshly ground)
0.5 teaspoon
Red chili powder
(or paprika for milder flavor)
1 teaspoon
Ginger-garlic paste
(optional, for added flavor)
1 tablespoon
Egg
(beaten)
1 large
All-purpose flour
(for dredging)
0.5 cup
Cooking oil
(for deep frying)
3 cups

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Freshly Fried Chicken Fingers on Rack

Instructions

0/5 completed

1
Cut the boneless chicken breasts into finger-sized strips. In a bowl, season the chicken strips with salt, black pepper, red chili powder, and ginger-garlic paste (if using). Mix well to ensure the chicken is evenly coated with the spices.
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5m
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Cut the boneless chicken breasts into finger-sized strips. In a bowl, season the chicken strips with salt, black pepper, red chili powder, and ginger-garlic paste (if using). Mix well to ensure the chicken is evenly coated with the spices.
5m
Ensure chicken strips are uniform in size for even cooking. Marinating for 15-30 minutes can enhance flavor.
2
Prepare your coating stations. In one shallow dish, beat the egg. In another shallow dish, place the all-purpose flour.
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2m
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Prepare your coating stations. In one shallow dish, beat the egg. In another shallow dish, place the all-purpose flour.
2m
Use wide, shallow dishes to make the dredging process easier and less messy.
3
Take each chicken strip, dip it first into the beaten egg, ensuring it's fully coated. Then, transfer it to the flour dish and dredge it completely, pressing lightly to ensure the flour adheres well. Repeat for all chicken strips.
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5m
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Take each chicken strip, dip it first into the beaten egg, ensuring it's fully coated. Then, transfer it to the flour dish and dredge it completely, pressing lightly to ensure the flour adheres well. Repeat for all chicken strips.
5m
Use one hand for wet ingredients and the other for dry to keep your hands cleaner.
4
Heat the cooking oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 5-7 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
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10m
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Heat the cooking oil in a deep pan or pot over medium-high heat until it reaches about 350°F (175°C). Carefully place the coated chicken strips into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 5-7 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
10m
Use a thermometer to ensure oil temperature is correct. Don't overcrowd the pan; this lowers oil temperature and can lead to soggy chicken.
5
Once cooked, remove the chicken fingers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
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1m
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Once cooked, remove the chicken fingers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
1m
Serving hot ensures the best crispiness. Ketchup, honey mustard, or a spicy mayo are great dipping options.