Fried Chicken Fingers

5
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"Being fried this maybe not a meal for every day of the week, but when you are feeling a little indulgent these will hit the spot. The added dipping sauce is a real winner. These would also make a lovely appetizer for parties."

Original recipe yields 5 servings
OK
  • FOR THE DIPPING SAUCE
  • FOR THE CHICKEN FINGERS

Nutritional

  • Serving Size: 1 (314 g)
  • Calories 849.6
  • Total Fat - 35 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 260.7 mg
  • Sodium - 3099.1 mg
  • Total Carbohydrate - 108.7 g
  • Dietary Fiber - 4.7 g
  • Sugars - 30.4 g
  • Protein - 28.5 g
  • Calcium - 169 mg
  • Iron - 5.8 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.5 mg

TO MAKE THE DIPPING SAUCE


Step 1

In a medium bowl, stir together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth. Set the dipping sauce aside.

TO MAKE THE CHICKEN FINGERS


Step 2

In a medium bowl, toss together chicken, salt, pepper, garlic, paprika and mustard; set aside.

Step 3

Put the flour, eggs and breadcrumbs in three shallow dishes & set aside.

Step 4

Pour oil into a large deep frying pan or saucepan to 5cm depth and heat oil to 180C. Working in batches,coat chicken pieces in flour, shake off excess and dip chicken in beaten egg then finally coat with breadcrumbs. Fry the chicken until golden brown and crisp, about three minutes. Do not overcrowd the chicken when frying.

Step 5

Transfer to paper towels to drain.

Step 6

Serve with dipping sauce.

Tips & Variations


No special items needed.

Related

TeresaS

Loved these...the dipping sauce is really rich...there is no shortage on the sauce...I cut the recipe in have and it was the perfect amount for 4 servings...I may have cooked my fingers a bit to long because they were on the dark side but they were nice and moist and cooked though on the inside...I used the panko crumbs...made for "Pick Me" tag game...

review by:
(25 Nov 2015)