Loading ...
These chicken fingers They are great for dinners. I usually make them and freeze them since, frozen, they are ideal when we are short on time.
To freeze them I recommend that you put them with some separation between them on a plate or tray covered with baking paper. You can make various heights, always with baking paper between layers. And this way you put the plate or tray in the freezer. Once frozen, you separate them and store them in a zip bag. It is the best way to prevent them from freezing en masse.
Serve them with a good salad de tomato, lettuce, arugula... In short, accompany them with fresh and light ingredients to compensate for the frying.
chicken fingers
Children really like them and they are perfect for dinners.
- ascen jimenez
- Kitchen: Modern
- Recipe type: meat
- Calories: 90
- Rations: 26
- Total time:
Ingredients
For the mass:
- 500 g of chicken breast in pieces
- 1 teaspoon of salt
- Half a teaspoon of paprika
- 4 slices of bread, chopped
- 150 g of unsweetened plain yogurt
To batter:
- 2 eggs
- Bread crumbs
Plus:
- Abundant oil for frying
Preparation
We put the chicken in a mincer and chop it. Another option is to ask our butcher to chop the chicken breast for us.
We put the meat in a bowl. We add the salt, the paprika, the bread in small pieces and the yogurt.
We mix everything.
We cover with film and keep in the refrigerator for half an hour.
We take out the wheat dough and, with our hands moistened with water, we form the sticks (I have done it as if they were croquettes but longer).
We beat the eggs in a plate. In another plate we put the breadcrumbs. We pass the chicken sticks through the beaten egg and then through the breadcrumbs. We leave them on a large plate.
Now we can freeze or fry them.
If we want to freeze them, we will do so by placing them separately and on baking paper. Once frozen we will keep them in a freezer bag.
To fry them, we put plenty of frying oil in a frying pan. When the oil is hot, fry them over medium-high heat. The important thing is that they are not raw inside.
Once fried, we remove them to a plate covered with absorbent paper.
We serve with a nice salad.
More information - Tomato carpaccio with mozzarella