Italian-Herbed Chicken Fingers

    1 hour

    These chicken fingers are far superior to those that are store-bought. They're made with mini chicken fillets, coated in Italian-seasoned breadcrumbs, fried to perfection and served with a horseradish dipping sauce.

    196 people made this

    Serves: 8 

    • 125g plain flour
    • 225g breadcrumbs seasoned with salt, dried parsley, garlic powder, onion powder, sugar and dried oregano
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon cayenne pepper
    • 2 eggs, beaten
    • 2 tablespoons water
    • 24 chicken mini-fillets
    • 2 litres oil for frying
    • 250ml mayonnaise
    • 3 tablespoons horseradish
    • 125ml soured cream
    • Worcestershire sauce to taste
    • 3 tablespoons mustard

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
    2. One piece at a time, coat the chicken in the flour, the eggs and the breadcrumbs and set aside.
    3. Heat oil in a deep fryer to 190 degrees C.
    4. In small batches, fry chicken 6 to 8 minutes or until golden brown. Remove chicken and drain on kitchen towels.
    5. In a separate small bowl, combine the mayonnaise, horseradish, soured cream, Worcestershire sauce and mustard. Mix well and serve with the chicken for dipping.

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    Reviews in English (205)


    I have made this several times and it is very good. I use a deep fryer and it doesn't come out greasy. The dipping sauce is very tasty and I usually spice it up with more Worcestershire sauce before serving.Just follow the directions and you'll do fine.  -  19 Apr 2006  (Review from Allrecipes US | Canada)


    These came out great! I also pan-fried with no trouble!  -  04 Jul 2006  (Review from Allrecipes US | Canada)


    These were great fingers. Really good! They were crispy outside and juicy inside. I don't have a deep fryer, so did them on top of the stove in hot oil. No problem! And the dipping sauce was a wonderful complement.  -  20 Jul 2000  (Review from Allrecipes US | Canada)