Cane's Chicken Fingers
Equipment
Ingredients
Chicken
chicken breast tenders (raw)
600 g
Breading
all-purpose flour
120 g
eggs (beaten)
2 pcs
panko breadcrumbs
150 g
Seasoning
salt
5 g
black pepper
2 g
garlic powder
3 g
paprika
3 g
Frying
vegetable oil
500 ml
Instructions
Prepare chicken tenders
Cut chicken breast into uniform strips about 1.5 cm thick.
Season the chicken
Mix salt, pepper, garlic powder, and paprika. Season chicken tenders on all sides.
Set up breading station
Prepare three bowls: flour in one, beaten eggs in second, and panko breadcrumbs in third.
Bread the chicken
Coat each chicken tender in flour, then egg, then panko breadcrumbs. Press to adhere.
Heat oil
Heat vegetable oil in a deep pan or wok to 175°C for frying.
Fry chicken tenders
Fry breaded chicken in batches for 4-5 minutes until golden brown and cooked through.
Drain and serve
Remove chicken from oil and drain on paper towels. Serve hot with preferred dipping sauce.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven to restore crispiness.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.