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.