Friday, 8 April 2011
Crunchy Chicken Fingers with Speedy Coleslaw Side
Threat yourself with the a golden crunchy meal with a colorful coleslaw as a side. Easy to prepare and guarantee the tantalizingly crunchiness. To make it a little guilt free I have chosen lean boneless and skinless chicken breast for this recipe.
Preparation time: 5 minutes
Cooking time: 10 minutes
3 pieces of skinless & boneless chicken breasts
2 tbsp garlic powder
1 tbsp onion powder (optional)
1 tsp paprika ( optional if you like it spicy)
1 tsp freshly grind black pepper or peppercorn mix
1 tsp of salt or to your taste
1 egg lightly beaten
1 cup all purpose flour
1 cup Panko or breadcrumbs
Oil for frying
Tartar sauce for serving
Cut each chicken breasts into 3 long strips making a total of 6 chicken fingers and season well with garlic powder, onion powder, paprika, pepper and salt. Coat seasoned chicken lightly with flour.
Egg lightly beaten in a medium saucer and place Panko in to a large plate.
Dip seasoned chicken into the egg then coat with the panko. Repeat until all chicken fingers are coated with panko.
Fry Chicken in hot oil till both sides of the chicken fingers are golden brown. Drain with kitchen tower and serve hot with tartar sauce.
>> Tips to note :
Panko is a type of Japanese breadcrumbs that you can find in most supermarket if unavailable breadcrum will do the job
Make sure oil is hot enough by testing it with a little of the breadcrumbs and see them frying immediately
For the Speedy 3 Colored Coleslaw side if desired~
1/3 head of medium green cabbage - shredded
1/3 head of medium purple cabbage - shredded
1 stick of carrot - shredded
1/2 cup mayonnaise
1/4 cup milk
1 tbsp vineger
1/2 tsp salt
1/2 tsp freshly grind pepper
Combine all ingredients except the vegetables and mix well then add to the shredded vegetables.
Refrigerate for 1/2 hour if you like it light and crunchy or overnight if you like it rich with flavor.