Chicken Fingers
Très facile
Hannah
Hannah

Chicken Fingers

3 minutesPréparation

10 minutesCuisson

470 kcalPar portion

Ingrédients pour 1

Chapelure Panko

1/4 cup

Chapelure Panko

Poulet (aiguillette)

3

Poulet (aiguillette)

Œuf

1

Œuf

Farine de blé

3 càs

Farine de blé

Sauce barbecue

facultatif

1 càs

Sauce barbecue

Moutarde au miel

facultatif

1 càs

Moutarde au miel

Ketchup

facultatif

1 càs

Ketchup

Huile de colza

1/2 cup

Huile de colza

Ustensile

Plaques de cuisson

recette

  • Étape 1
    Add panko breadcrumbs & flour into separate shallow bowls. Crack the egg into a third shallow bowl & whisk.
  • Étape 2
    Heat oil in a frying pan on medium heat. Pat the chicken tenders dry with a paper towel. Season the chicken with salt & pepper. Dredge each tender into the flour, shaking off any excess. Then, dredge the chicken tenders in the egg, followed by the panko.
  • Étape 3
    Carefully place the breaded chicken tenders into the hot oil. Fry on each side for about 5 min, or until golden & crispy. Transfer the cooked chicken tenders to a paper towel-lined plate. Sprinkle with salt.
  • Étape 4
    Serve chicken tenders with your favorite sauce! BBQ, Honey-Mustard or Ketchup! ;-)