Chicken Fingers 


Serves 6-8 

  • ½ kg boneless chicken breast - cut into fingers 
  • 1 cup dry bread crumbs for coating 
  • 1 tsp oregano, 1 tsp red chili flakes 
ME ARINAD

  • 1 tbsp ginger- garlic paste (1” piece of ginger & 8-10 flakes of garlic) 
  • 2 tbsp lemon juice, 1½ tsp salt, ½ tsp pepper powder 
  • ½ tsp red chili powder, 4 tbsp cornflour, 2 eggs 
  1. Divide the chicken breast into two pieces horizontally (if thick) from the middle to make it thinner. 
  2. Cut the chicken into thin fingers. Pat dry the fingers. 
  3. Mix all ingredients of the marinade. Add the chicken fingers. Keep aside for 1-2 hours or even overnight. 
  4. Spread bread crumbs on a flat plate. Mix oregano and red chili flakes. Mix well. Pick up one piece of marinated chicken and coat over dry bread crumbs. Coat and cover the chicken completely with bread crumbs on all sides. Spread chicken fingers on a plate and cover with a plastic wrap. Keep in the fridge till serving time. 
  5. At serving time, heat oil in a pan. Reduce heat. Fry 8-10 chicken fingers on medium heat till golden and crisp. Do not fry on high heat otherwise, the chicken will brown quickly without getting cooked. Let the chicken be in oil for 2-3 minutes to get cooked well. Drain on paper napkins to absorb excess oil. served Hot.
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