Whenever I make these fingers, I think of my cousin Trish. She was working in Ottawa for a few days, coming from the east coast. I don't get to spend much time with her so I was very grateful she was able to come over for supper. When she asked what we were having, I said, "Chicken fingers, rice and salad." She said something nice in response but she later revealed that she was thinking, "Well she usually makes something a little more Asian and tasty than chicken fingers." She was very pleasantly surprised and said they were the best chicken fingers she's ever had (she now lives with a man who is an amazing cook so that may have changed). Chicken fingers are a simple food but they don't have to be boring. They are a family favorite in my house and a definite crowd pleaser.
3 Ingredient Chicken Fingers
chicken cut into strips (I prefer to use breast meat)
sriracha sauce
panko bread crumbs
oil for frying
No quantities given because it all depends on how much you want to make.
In a large bowl toss your chicken strips with a lot of Sriracha sauce. Let them sit for 30 mins or longer. Heat 3-4 tbs of oil in a large frying pan over med heat. While the oil is heating, toss your chicken one by one, in the panko bread crumbs. When the oil is hot, place your breaded chicken fingers in the pan being careful not to overcrowd the pan. Let cook in the hot oil for 5-6 mins then, when brown on one side, carefully flip your chicken fingers and let cook for 5-6 mins on the other side. Then place on a paper towel lined plate. Before beginning the second batch, remove panko crumps from the fry pan as they will begin to burn and add more oil. Begin the next batch of chicken fingers. If I am making many batches, I turn the oven on to 250 and keep them in the oven on a parchment lined cookie sheet. Don't keep them on the paper towel in the oven, they will stick to it.
Serve with sweet Thai chilli sauce or curry mayo. My son likes to eat them with ketchup (ew!)
These chicken fingers go great with mango salad or spicy carrot salad and sticky rice.
chicken cut into strips (I prefer to use breast meat)
sriracha sauce
panko bread crumbs
oil for frying
No quantities given because it all depends on how much you want to make.
In a large bowl toss your chicken strips with a lot of Sriracha sauce. Let them sit for 30 mins or longer. Heat 3-4 tbs of oil in a large frying pan over med heat. While the oil is heating, toss your chicken one by one, in the panko bread crumbs. When the oil is hot, place your breaded chicken fingers in the pan being careful not to overcrowd the pan. Let cook in the hot oil for 5-6 mins then, when brown on one side, carefully flip your chicken fingers and let cook for 5-6 mins on the other side. Then place on a paper towel lined plate. Before beginning the second batch, remove panko crumps from the fry pan as they will begin to burn and add more oil. Begin the next batch of chicken fingers. If I am making many batches, I turn the oven on to 250 and keep them in the oven on a parchment lined cookie sheet. Don't keep them on the paper towel in the oven, they will stick to it.
Serve with sweet Thai chilli sauce or curry mayo. My son likes to eat them with ketchup (ew!)
These chicken fingers go great with mango salad or spicy carrot salad and sticky rice.
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