Chicken Fingers
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 30 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Boneless chicken tenders
Refined flour
Honey
Spicy brown mustard
About Chicken Fingers
Table of Contents
Crisply fried chicken fingers served with honey mustard sauce is something to look forward too
Read More- Chicken tenders 450 gms
- Refined flour 1 cup
- Salt 1 tsp
- Black pepper powder ½ tsp
Step 1. Preheat oven to 180º C. Clean the chicken under running water. Wipe the pieces dry with kitchen towels since batter will not stick on wet chicken.
Step 2. Take refined flour, salt, black pepper powder and baking powder in a bowl and mix well.
Read MoreIngredients
- Chicken tenders 450 gms
- Refined flour 1 cup
- Salt 1 tsp
- Black pepper powder ½ tsp
- Baking powder ¼ tsp
- Egg 1
- Cooking spray as required
- Honey mustard sauce
- Honey ¼ cup
- Spicy brown mustard ¼ cup
How to Make Chicken Fingers (Stepwise Photos)
Method
- Preheat oven to 180º C. Clean the chicken under running water. Wipe the pieces dry with kitchen towels since batter will not stick on wet chicken.
- Take refined flour, salt, black pepper powder and baking powder in a bowl and mix well.
- Beat the egg in another bowl.
- Roll the chicken pieces in flour mixture, in batches, then dip in the egg. Once again roll them in the flour mixture and place them in a baking tray.
- Spray some oil over the pieces. Keep the tray in the oven and cook for 15 minutes or till the till chicken becomes golden brown.
- Remove the pieces and place them on a serving platter. Repeat the procedure for the remaining pieces.
- To make the honey sauce, mix honey and mustard in a small bowl and mix well.
- Serve the chicken fingers hot with the honey mustard sauce.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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