Chicken breast fingers
I believe many have gone through the moment when you need to make something quick with what you have in the fridge, and it has to please everyone. Chicken breast strips are just the kind of simple recipe where you only need a few basic ingredients. I've made it quite often, especially when I need something uncomplicated, but with a guaranteed result, crispy on the outside and seasoned on the inside.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Frying time: 20-25 minutes (depending on the pan and thickness of the strips)
Servings: 4
Difficulty: easy
Recipe type: main course, appetizer
Ingredients
650 g chicken breast
300 g flour
500 ml water
100 ml oil for frying
1 teaspoon salt (half for the meat, the rest for the water)
1/2 teaspoon ground white pepper
1/2 teaspoon sweet paprika
Spicy & Hot spices (to taste)
Preparation Method
1. Wash the chicken breast and cut it lengthwise into thick strips of about 1.5 cm. I use the whole breast, including the thinner part.
2. Place the strips in a bowl. Sprinkle salt, pepper, paprika, and Spicy & Hot spices directly over the meat. Mix well with your hands to ensure the spices coat all the pieces.
3. In a separate bowl, combine the flour with the remaining pepper and paprika.
4. In another bowl, put the water and dissolve some salt in it. Mix well.
5. Take a strip of chicken and roll it in the flour mixed with spices. Shake off the excess, dip the piece in the salted water, then back into the flour. Repeat this process three times for each strip, finishing with a layer of flour. The multiple coating helps form a thick crust.
6. Heat the oil in a non-stick pan. Place a few chicken strips and fry them over medium heat, turning them occasionally to brown evenly.
7. To ensure they cook well on the inside, poke them occasionally with a fork during frying, especially for the thicker strips. The crust forms quickly, but the inside must be fully cooked.
8. Remove the chicken onto absorbent paper to eliminate excess oil. Continue with the remaining strips, one at a time.
Why I make this recipe often
It’s quick, doesn’t require complicated ingredients or techniques, and isn’t the type of recipe that needs special planning. The chicken turns out crispy, well-seasoned, and can be enjoyed hot or at room temperature. It can be placed in a sandwich or alongside a salad after the main meal.
Tips and Variations
Tips
- Don’t overcrowd the pan, so the oil temperature doesn’t drop, and the chicken doesn’t become greasy.
- For a thicker crust, don’t skip the multiple passes through flour and water.
- Check if the chicken is cooked by cutting a thicker strip – especially at first, until you get used to the timings.
- Don’t use very high heat; the crust forms quickly but the inside may remain raw.
Substitutions
- If you don’t have white pepper, you can use black pepper.
- Paprika can be sweet or smoked, according to preference.
- Sunflower oil is the most suitable, but any neutral oil will work.
Variations
- You can add other spices to the flour if you want a different flavor (granulated garlic, oregano).
- If you don’t want it very spicy, just use sweet paprika and skip the Spicy & Hot mix.
- The same mixture can also make thin schnitzels if you slice the breast differently.
Serving Ideas
- Alongside summer salad, grilled vegetables, or plain potatoes.
- Chilled, they can be packed for a trip or picnic.
- They can be cut into smaller pieces for snack platters.
Frequently Asked Questions
1. What do I do if I don’t have Spicy & Hot spices?
You can replace them with any chicken spice mix or just with pepper and paprika, depending on how spicy you want the result.
2. How thick should the chicken breast strips be?
Ideally about 1-1.5 cm thick, so they cook easily without drying out.
3. Can I make this recipe in the oven instead of frying?
It won’t have the same crust if you don’t fry in oil. In the oven, they come out drier and the flour layer doesn’t adhere the same way.
4. How do I know when they are done?
When the crust turns golden, and if you cut a piece in the middle, it shouldn’t be pink. The time depends on the thickness of the strips and how hot the fire is.
5. Can I freeze the chicken breast strips after frying?
I don’t recommend it. After thawing, the crust won’t stay crispy and will become soggy.
Nutritional Values
Approximately, for one serving (out of 4):
- Calories: 340-380 kcal (depending on how much oil is absorbed)
- Protein: 30-32 g
- Carbohydrates: 30 g
- Fats: 10-13 g
Values vary depending on how much flour adheres and how much oil is absorbed during frying. Usually, a serving has about 1/4 of the basic ingredients.
Storage and Reheating
It’s best to consume them fresh. If leftovers remain, they can be stored in the fridge in a container with a lid for up to 2 days. When reheating in the oven or on the pan, the crust won’t remain as crispy, but they can be reheated on low heat for 2-3 minutes on each side. I don’t recommend freezing after frying.
That’s it. It’s the kind of recipe where I’ve never needed major modifications, and the steps are easy to remember after you make it once or twice.
Ingredients: 650 g chicken breast, 300 g flour, 500 ml water, 100 ml oil, 1/2 teaspoon ground white pepper, 1/2 teaspoon sweet paprika, Spicy & Hot spices, 1 teaspoon salt
