I’m writing this right after prepping my ingredients. I cannot wait to eat this already. So I really hope you feel like giving this one a shot too. This can be your own snack time chicken finger. Or an appetizer for a lunch or dinner party.
- Finger Sliced Chicken
- Minced Ginger (Kissi hui Adrak)
- Salt (Namak)
- Black Pepper Powder (Kaali Mirch)
- Flour (Maida)
- Coriander Powder (Dhaniya Powder)
- Ginger Powder (Saunth)
- Red Chili Powder (Lal Mirch)
- Cumin Powder (Zeera powder)
- 2 Eggs
- Bread Crumbs
Step 1 – Marinade the chicken in garlic, salt and pepper. Leave for 30 minutes.
Step 2 – Pour a cup of flour in a plate. Add the seasonings – salt, black pepper, cumin powder, coriander powder and red chili powder.
Mix the dry ingredients.
Step 3 – Whisk 2 eggs in a separate bowl.
Step 4 – You must now have 4 separate plates/bowls of prepared ingredients – Marinated Chicken, Whisked Egg, Seasoned Flour and Bread Crumbs.
Step 5 – Time to start coating. Take a piece of chicken and dip in egg.
Step 6 – Now put the chicken on the seasoned flour and cover it well. This is where the ‘masala’ comes from. Be generous!
Step 7 – Roll the chicken in the bread crumbs. Repeat with all chicken pieces.
Step 8 – Heat oil in a pan on high heat. And to test the heat of the oil, dip a bit of the chicken. If it sizzles, you are ready to fry your Masala Chicken Fingers.
Step 9 – Fry all the masala coated chicken fingers.
Step 10 – Optional: Sprinkle parmesan cheese immediately on the fingers. It’ll melt onto the fingers.
It’s not over, yet. I love me some dips with chicken fingers. If you do too, read below 🙂
- Dijon mustard
- HP Sauce/Brown Sauce/Steak Sauce or BBQ Sauce
- Garlic/Garlic Powder (optional)
Mix all ingredients. And your dip is ready!