Chicken Fingers

Instructions

  1. Cut the chicken fillets into long strips about 2cm wide.

  2. In a bowl, combine breadcrumbs, parsley, lemon juice.

  3. Place the flour,salt & red chilli powder in a large bowl and add the chicken strips. Mix it well until the chicken is coated.

  4. Dip the chicken in egg. Coat with breadcrumb mixture. Place on a tray.

  5. Refrigerate,covered,for 30 minutes.

  6. Heat the oil in a large heavy-based pan and add half the chicken strips.

  7. Cook over medium heat for 3 minutes each side or until the chicken is golden and cooked through. Drain on paper towels.

  8. Cook remaining chicken fingers.

Instructions: To make Chutney

  1. Mix together all the ingredients.

  2. Serve Chicken Fingers with Chutney.



Ingredients

  • 4 chicken breast fillets
  • 11/2 cups dry breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • 2 eggs, lightly beaten
  • 1/2 cup olive oil

Ingredients: To make Chutney

  • 1/2 fresh ginger mashed.
  • 1 tsp finely chopped spring onion
  • 2 tsp tomato ketchup
  • 1-tsp soya sauce
  • 1 tsp oil

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