Chicken Fingers
Chicken fingers are on my menu whenever I need something quick and safe for the kids. Every time I make them, the whole tray disappears immediately. I've noticed they prefer these crispy strips over classic schnitzels, probably because they are easy to eat without a knife and fork. The recipe isn't complicated, the ingredients are handy, and the steps are simple.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes (depending on how quickly you fry)
Servings: 3-4
Difficulty: easy
Recipe type: warm snack, quick lunch or dinner for the family
Ingredients
1 chicken breast
2 eggs
flour (for the crust, amount varies - usually 4-5 tablespoons)
breadcrumbs (for the crust, 4-5 tablespoons)
paprika
thyme
salt
pepper
oil for frying
Preparation method
1. Wash the chicken breast and cut it into thin strips, about the size of a finger, but not too long. This helps it cook quickly and evenly.
2. Sprinkle salt and pepper over the meat strips. Set them aside for a few minutes while you prepare the other ingredients.
3. Beat the two eggs with a little salt in a deep bowl.
4. Mix the breadcrumbs with paprika and thyme to taste. The spices go in here to give flavor to the crust.
5. Put the flour separately on a flat plate.
6. Take each chicken strip and first dip it in flour, then in egg, and finally in the breadcrumb mixture with spices. Shake off the excess at each step.
7. Heat oil in a deep pan over medium to high heat. When the oil is hot, add 5-6 strips at a time, do not overcrowd the pan.
8. Fry the chicken fingers until golden brown on both sides. Generally, it takes about 3-4 minutes on each side, but it depends on the thickness of the strips and how quickly the oil browns.
9. Remove them onto paper towels to drain the excess oil.
10. Taste and sprinkle more salt if needed.
Why I make the recipe often
It's one of the simplest options for chicken when I don't have time or don't want to complicate things. The kids always ask for it, and I find it easy to portion for lunch boxes. The chicken fingers come out crispy on the outside, tender on the inside, and don't need fancy sauces or sides.
Tips and variations
Tips
- Cut the strips as evenly as possible so they fry at the same rate.
- Don't keep the heat too high, otherwise the crust will burn and the meat will remain raw.
- If you have coarser breadcrumbs, the crust will come out even crunchier.
Substitutions
- You can use turkey breast instead of chicken breast if you want.
- If you don't have thyme, other dried herbs like oregano or basil work too.
- The egg can be replaced with buttermilk if you're out of eggs, but the crust won't hold together as well.
Variations
- Add a little garlic powder or onion powder to the breadcrumb mixture for a different flavor.
- For extra crunch, you can combine the breadcrumbs with crushed cornflakes.
- If you want a gluten-free version, choose fine corn flour and gluten-free breadcrumbs.
Serving ideas
- I usually serve them with a simple salad, fries, or mashed potatoes.
- They are also good cold, in sandwiches or alongside raw vegetables.
- They go well with a simple yogurt or sour cream dip.
Frequently asked questions
1. How much oil do I need for frying?
You need enough oil for the fingers to float a little, but they don’t have to be completely covered. I usually use about 1-1.5 cm of oil in the pan.
2. Can I bake the chicken fingers?
This recipe is for frying in oil. You can try baking them, but the crust will be drier and not as crispy.
3. Can they be packed for school?
Yes, they keep well in the fridge and can be packed the next day. The taste remains okay even when cold.
4. Can I use chicken thighs?
You can also use boneless, skinless thighs, but you need to cut them into thin strips as well. The meat will be juicier, but a bit harder to slice evenly.
5. How do I know they are cooked inside?
If the strips aren't very thick, after 3-4 minutes on each side they should be well done. The meat should be white and juicy, not pink.
Nutritional values
Estimated per serving (1/4 of the recipe):
Calories: 350-400 kcal
Protein: 30-32g
Fat: 18-22g (varies depending on how much oil they absorb)
Carbohydrates: 15-20g (mostly from the crust)
Values depend on the thickness of the crust, how much flour and breadcrumbs you use, and how much oil remains after frying. They are indicative and should not be taken as exact measurements.
Storage and reheating
Chicken fingers can be stored in the fridge in a covered container for up to 2 days. They are not as crispy after reheating, but you can put them in the oven for 5-7 minutes to regain some texture. I do not recommend freezing them, as the crust loses its texture and becomes soggy. They are best freshly made.
Ingredients: 1 chicken breast 2 eggs flour breadcrumbs paprika thyme salt pepper oil for frying
