Chicken fingers

Chicken fingers: Delicious crispy bites. Image: Adobe

Chicken fingers: Crispy nibbles as an in-between snack

Enjoy the beautiful summer sunsets painting the sky in red, pink and orange colours with a spread of light finger food like these chicken fingers.

Chicken fingers

Chicken fingers: Delicious crispy bites. Image: Adobe

When the weather heats up, delicious nibbles are the best food to serve. These chicken fingers are perfect for a hot summer’s day to keep the hunger pains at bay.

Preparing these tasty bites will take about an hour. But before the hour is over, you will have the family gathering around you in the kitchen to snatch a chicken finger before it is served as a light meal. You can also fry these chicken bites as an appetiser if you are having guests over for a braai. While sitting around the fire, you can enjoy these tasty crispy fingers.

If you prepare these scrumptious bites once for your family, it may become a frequent menu request. Serve with crispy French fries and an appetising dipping sauce of your choice.

Enjoy the beautiful summer sunsets painting the sky in red, pink and orange colours with a spread of light finger food like these chicken fingers. Let us know in the comments of this recipe if you plan to prepare this tasty bite for the family.

Chicken fingers recipe

5 from 1 vote
Recipe by Irene Muller Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • ½ cup olive oil

  • 1 teaspoon olive oil

  • 4 cloves garlic, minced

  • 1 tin diced tomatoes (± 411 g)

  • 1 teaspoon fresh basil, chopped

  • salt and pepper

  • ½ cup all-purpose flour

  • 2 large eggs

  • 1 cup Panco (or make your own breadcrumbs)

  • 1 cup shredded parmesan cheese

  • 1 kg chicken tenderloins

Method

  • Heat 1 teaspoon oil in a saucepan over medium-high heat until shimmering.
  • Add the garlic and cook until fragrant (30 seconds).
  • Stir in the tomatoes and simmer until thickened, about 7 – 10 minutes.
  • Stir in the basil and season with salt and pepper. Cover and keep warm.
  • Spread the flour in a shallow dish.
  • Beat the eggs in a second shallow dish.
  • Combine the cheese and crumbs in a third dish.
  • Pat the chicken dry with paper towels and season with salt and pepper.
  • One at a time, dredge the chicken in flour, dip in the eggs and coat with the crumbs mixture.
  • Heat ¼ cup oil in a large non-stick skillet over medium heat until shimmering.
  • Cook half of the chicken until golden brown on each side and the centre reaches 80°C.
  • Place on a paper towel-lined plate.
  • Repeat with the remaining oil and chicken.

Notes

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