About this recipe: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.
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
3 tablespoons horseradish
125ml soured cream
Worcestershire sauce to taste
3 tablespoons mustard
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Method Prep:30min › Cook:30min › Ready in:1hr
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.
One piece at a time, coat the chicken in the flour, the eggs and the breadcrumbs and set aside.
Heat oil in a deep fryer to 190 degrees C.
In small batches, fry chicken 6 to 8 minutes or until golden brown. Remove chicken and drain on kitchen towels.
In a separate small bowl, combine the mayonnaise, horseradish, soured cream, Worcestershire sauce and mustard. Mix well and serve with the chicken for dipping.