Chicken fingers are a delicious snack item consisting of chicken paste, different spices, and aromatic herbs. They are deep-fried to perfection and served hot. Simply follow my easy and customizable guide to make chicken fingers at home.
KEY TAKEAWAYS
- Chicken fingers are very easy to make and need just a few simple ingredients, often available in every kitchen.
- Serve them hot with any type of chutney or tomato ketchup, lemon slices, salad, or onion rings.
- Chicken fingers taste sweet and savory, crunchy, and flavorful, offering a lingering feeling to your taste buds.
- You can try vegetable fingers, aloo fingers, bread fingers, paneer fingers, egg fingers, or fish fingers for a similar taste.
How to Make Chicken Finger? (Step by Step Guide with Images)
Step 1: Take a frying pan. Heat 1 tbsp of butter. Put 3 fresh green chilies (finely chopped). Cook them on a low heat for approximately 30 seconds.
Step 2: Add 1.5 tbsp of refined wheat flour (maida).
Step 3: Mix them all nicely. Fry for two minutes on a low flame.
Step 4: Add 200 ml of milk gradually.
Step 5: Cook on a medium flame until dry. Turn the gas stove off. Allow it to cool.
Step 6: Take a mixture grinder. Put the 200 gm of boiled chicken pieces in it.
Step 7: Put 1 bread slice, torn into small pieces.
Step 8: Grind them roughly. Pour into a separate container.
Step 9: Add the prepared flour mixture (roux).
Step 10: Crack one egg in a bowl. Separate the yolk and egg white.
Step 11: Add the egg yolk to the mixture of chicken and bread.
Step 12: Add ½ tsp of crushed black pepper. Follow it with 1 tsp of mixed herbs and ½ tsp of regular table salt.
(Pro tip: At this stage, you can add ½ tsp of red chili flakes if you want the chicken fingers to be spicier).
Step 13: Mix nicely.
Step 14: Make the fingers.
Step 15: Keep them on a plate and refrigerate for half an hour.
Step 16: Take out after 30 minutes and dip them in egg white and bread crumbs. Keep them on a plate.
Step 17: Heat enough cooking oil on high heat. Reduce the flame to medium. Put each chicken finger carefully in the hot oil. Flip them over and fry them on a low to medium flame until golden. Remove them.
(Pro tip: Do not overcrowd the kadai. Put only that many fingers it can accommodate. This will help in easy flipping and perfect frying).
Step 18: Put on a piece of tissue paper on a plate.
Step 19: Your tasty, crispy, spicy homemade chicken fingers are done. Arrange them on a plate. Garnish them with mayonnaise and tomato ketchup. Serve the chicken fingers hot with any type of chutney ot tomato ketchup.
Recipe Card
Chicken Finger
Ingredients
To make the fingers:
- 200 gm boneless chicken cut into small pieces, boiled with ¼ tsp of salt
- 1 slice bread torn into small pieces
- 1 piece egg only the yolk
- ½ tsp black pepper crushed
- ½ tsp mixed herbs
- 1 tsp chili flakes
- ½ tsp salt
To make the roux:
- 1 tbsp butter
- 3 pieces fresh green chilies finely chopped
- 1.5 tbsp refined wheat flour maida
- 200 ml milk
To coat the fingers:
- Bread crumbs An adequate amount
- 1 piece egg only egg white required
For deep frying the chicken fingers:
- 3 tbsp cooking oil
Instructions
- Take a frying pan. Heat 1 tbsp of butter. Put 3 fresh green chilies (finely chopped). Cook them on a low heat for approximately 30 seconds.
- Add 1.5 tbsp of refined wheat flour (maida).
- Mix them all nicely. Fry for two minutes on a low flame.
- Add 200 ml of milk gradually.
- Cook on a medium flame until dry. Turn the gas stove off. Allow it to cool.
- Take a mixture grinder. Put the 200 gm of boiled chicken pieces in it.
- Put 1 bread slice, torn into small pieces.
- Grind them roughly. Pour into a separate container.
- Add the prepared flour mixture (roux).
- Crack one egg in a bowl. Separate the yolk and egg white.
- Add the egg yolk to the mixture of chicken and bread.
- Add ½ tsp of crushed black pepper. Follow it with 1 tsp of mixed herbs and ½ tsp of regular table salt. (Pro tip: At this stage, you can add ½ tsp of red chili flakes if you want the chicken fingers to be spicier).
- Mix nicely.
- Make the fingers.
- Keep them on a plate and refrigerate for half an hour.
- Take out after 30 minutes and dip them in egg white and bread crumbs. Keep them on a plate.
- Heat enough cooking oil on high heat. Reduce the flame to medium. Put each chicken finger carefully in the hot oil. Flip them over and fry them on a low to medium flame until golden. Remove them. (Pro tip: Do not overcrowd the kadai. Put only that many fingers it can accommodate. This will help in easy flipping and perfect frying).
- Put on a piece of tissue paper on a plate.
- Your tasty, crispy, spicy homemade chicken fingers are done. Arrange them on a plate. Garnish them with mayonnaise and tomato ketchup. Serve the chicken fingers hot with any type of chutney, ketchup, yogurt dip, lemon slices, salad, or onion rings.
