CHEESY CHICKEN FINGERS

Crispy on the outside, cheesy and flavourful inside

INGREDIENTS

Chicken mixture

• 400 g minced chicken
• Salt, to taste
• ½ teaspoon paprika powder
• 1 tablespoon chilli flakes
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 tablespoon chopped green chilli
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 50 g mozzarella cheese, cut into small pieces

For coating and frying

• Breadcrumbs, for coating
• White oil / neutral cooking oil, for frying
• Plain flour (maida), for coating
• 1 egg, beaten with a little salt
• A little Kashmiri chilli powder, mixed into the breadcrumbs

METHOD

1. Put the minced chicken in a bowl. Add the salt, paprika powder, chilli flakes, garlic powder, ground black pepper, chopped green chilli, soy sauce, vinegar and mozzarella cheese.
2. Mix everything together very well. Cover and leave the mixture to marinate for 1 hour.
3. After 1 hour, mix the chicken mixture again. Lightly grease your hands with a little oil.
4. Take small portions of the mixture and shape them into long finger-sized pieces.
5. Place some plain flour in a bowl. In another bowl, beat 1 egg with a little salt.
6. In a separate bowl, mix the breadcrumbs with a little salt and Kashmiri chilli powder.
7. Coat each chicken finger first in plain flour, then dip it thoroughly into the beaten egg, and finally coat it evenly with the seasoned breadcrumbs.
8. Repeat until all the chicken fingers are coated.
9. Heat oil in a frying pan. Keep the heat at medium-low to low, then carefully add the chicken fingers.
10. Fry, turning as needed, until they are golden brown and cooked all the way through. Remove and drain on kitchen paper.
11. Serve hot and enjoy your crispy, cheesy chicken fingers!

MAKE-AHEAD STORAGE

You can freeze the coated, uncooked chicken fingers for later use. Store them in an airtight, freezer-safe container or bag, with baking paper between layers. For best quality, use within 15–20 days. Cook thoroughly from frozen or thaw safely in the refrigerator before frying; do not leave raw chicken at room temperature.

Note: Your original recipe me