Plate with chicken fingers and meatballs
I prepare the chicken fingers and meatballs platter every time I have guests or want something to nibble on, whether warm or cold, without too much hassle. It's the kind of appetizer that never leaves the plate full. If there are leftovers, I find room for them in a wrap or a cold salad, so nothing goes to waste. I usually make them in parallel, especially when I'm short on time and want to cover two flavors.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Cooking time: 30-35 minutes
Servings: 4-6 people, depending on the platter
Difficulty: easy
Recipe type: appetizer, party platter or meal for guests
Ingredients
For the chicken fingers:
- 1 chicken breast (approx. 400-500 g)
- salt, pepper
- 2 eggs
- flour (for coating the meat)
- oil for frying
For the meatballs:
- 500 g minced meat (pork or a mix of pork and beef)
- 2 eggs
- bread crumb (about 2 slices), soaked in milk and well squeezed
- 1 small onion
- 2-3 tablespoons of flour
- salt, pepper
- dill
- 2-3 cloves of garlic
Preparation Method
1. Cut the chicken breast into thin strips, trying to keep them as even as possible for uniform cooking.
2. Season with salt and pepper to taste. I usually put everything in a bowl and mix quickly with my hands.
3. Beat the eggs in a large bowl.
4. Place flour in a deep plate.
5. Each strip of meat is first coated in flour, then dipped in egg, and then coated in flour again. It's easier if I do them all at once and place them on a plate until frying.
6. Heat oil in a deeper frying pan (not too much oil, but enough for the meat to fry evenly).
7. Fry the chicken strips one by one until they are golden on both sides. They shouldn't stay too long; the breast cooks quickly. After each batch, I place them on a plate lined with paper towels to absorb excess oil.
8. For the meatballs, mix the minced meat with the eggs, finely chopped onion, well-squeezed bread crumb, crushed garlic, salt, pepper, and dill. I use my hands to combine everything. The mixture shouldn't be too sticky, but not too dry either.
9. With wet hands, form medium-sized balls, not too small or as big as a fist. Roll them in flour.
10. Heat fresh oil (or you can use the same oil if it hasn't burned) and fry the meatballs on all sides until they are golden brown and cooked through.
11. Once browned, I place them on paper towels, just like the chicken fingers.
12. Arrange everything on a platter; sometimes I place the chicken fingers on one side and the meatballs on the other. They can be served immediately or allowed to cool.
Why I Make This Recipe Often
It's quick and doesn't require complicated techniques. I can prepare it in advance. They usually disappear first at any party, both with kids and adults. They are good warm, but they also taste great cold. I always have the ingredients on hand.
Tips and Variations
Tips
1. When cutting the chicken breast, I try to make strips of similar thickness so they don’t remain raw or dry out.
2. If I want the chicken fingers to be crunchier, I let the meat sit in flour for 10 minutes after the first coating.
3. For the meatballs, squeeze the bread well so the mixture isn’t too soft.
Substitutions
1. You can use turkey breast if you don't have chicken.
2. For the meatballs, the meat mixture can be only pork or beef, depending on what you have.
3. For those who don’t want flour, a little breadcrumbs can be used for the meatballs for crust (but this isn’t in the classic recipe).
Variations
1. You can use parsley instead of dill in the meatballs if you prefer.
2. For a slightly different flavor, I sometimes add a little paprika to the meat mixture.
3. Instead of frying, you can bake the meatballs, but they come out drier and don’t have the same texture.
Serving Ideas
1. Place them on a platter, either separately or mixed, with toothpicks if it’s for a party.
2. They are good on their own, but can be served with various sauces – mustard, ketchup, or a yogurt sauce.
3. If there are leftovers, you can pack them up or add them to a cold salad.
Frequently Asked Questions
1. Can the chicken fingers be made from parts other than breast?
Answer: You can try using boneless thighs, but they won't be as thin or tender.
2. Do the meatballs have to be made with dill?
Answer: No, they can be made without it or you can use parsley if you prefer a different flavor.
3. Can I fry both in the same oil?
Answer: Yes, but after finishing the chicken fingers, it’s a good idea to strain the oil if you want the meatballs to be cleaner; otherwise, the remnants of flour may burn.
4. Can the meatballs be frozen after frying?
Answer: Yes, but the texture won’t be the same after thawing. They are better fresh.
5. Why is bread added to the meatballs?
Answer: Soaked and squeezed bread makes the meatballs more tender and less dense.
Nutritional Values
Estimate for a medium serving of mixed platter (about 150 g of total dish): approximately 350-450 kcal. Most calories come from meat, eggs, and oil used for frying. Protein: about 22-28 g, fat: 18-25 g, carbohydrates: 10-18 g (from flour, bread, and coating). Values are approximate and depend on how much oil remains on the dish and the type of meat chosen.
Storage and Reheating
They can be stored in the fridge in a sealed container for up to 2 days. The meatballs hold up a bit better than the chicken fingers. For reheating, either in the oven on low heat or a few seconds in the microwave, but not at high temperatures to avoid drying them out. I do not recommend keeping them for more than two days, as the texture and taste change. They are best consumed fresh or on the same day.
Ingredients: For chicken fingers: chicken breast, salt, pepper, 2 eggs, flour. For meatballs: minced meat (pork or a mix of pork and beef), 2 eggs, bread soaked in milk and well squeezed, salt, pepper, dill, onion, garlic, 2-3 tablespoons of flour. Hot oil for frying.
