Crispy chicken fingers

Crispy chicken fingers: It’s snack time! Image: Unsplash.

Crispy parmesan chicken fingers: Golden game day snacks

Whether it’s game day, road trip time or you just want a snack with your family, try these crispy parmesan chicken fingers and dipping sauces.

Crispy chicken fingers

Crispy chicken fingers: It’s snack time! Image: Unsplash.

Deep-frying anything is delicious because we love the crunch on the outside with a tender meatiness or cheesy texture on the inside. These snacks are very often enjoyed on the weekend when you’ve got friends over. If you have kids, some fried fish fingers or chicken tenders is always a great addition to your cooking skills. These crispy parmesan chicken fingers are beautifully tender on the inside with the ultimate crunch on the outside that’s great for kids and adults alike.

ALSO READ: Golden crispy fried chicken: Crunchy and tender dinner

Crispy parmesan chicken fingers suggestions

When you’ve got the time, season your chicken tenders at least an hour before and you can even marinade them in some buttermilk with the seasoning. If you’re using garlic salt instead of garlic powder, don’t use extra salt. The paprika or Cajun spice adds great layers to the flavour you’re introducing with sauces and just the chicken. Great sauces for these tenders include sweet chili sauce, tzatziki and even the blue cheese dip you’ve got for the wings.

ALSO READ: Spicy Korean fried chicken: Double-fried and double the taste

Whether it’s game day, road trip time or you just want a snack with your family, try these crispy parmesan chicken fingers and dipping sauces.

Last updated on 25 May 2023

Crispy parmesan 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 ½ olive oil

  • 1 teaspoon 1 olive oil

  • 4 cloves 4 garlic, minced

  • 1 tin 1 diced tomatoes (± 411 g)

  • 1 tsp 1 fresh basil, chopped

  • salt and pepper

  • ½ cup ½ all-purpose flour

  • 2 large 2 eggs

  • 1 cup 1 Panco (or make your own breadcrumbs)

  • 1 cup 1 shredded parmesan cheese

  • 1 kg 1 chicken tenderloins

  • Optional flour seasoning
  • paprika

  • onion powder

  • garlic powder

  • lemon black pepper seasoning

  • Cajun spice

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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