Breaded chicken fingers with orange barbecue sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy chicken fingers are quick to prepare and perfect for a beer snack or a picnic. They're made with tender strips of chicken fillet, and instead of regular breadcrumbs, use crushed garlic-and-butter-flavored beer breadcrumbs. These chicken fingers are incredibly flavorful, especially paired with orange barbecue sauce, which also comes together in minutes. Feel free to experiment and use any other flavored breadcrumbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken fingers
- 0.7 kg chicken fingers
- 1 package (170 g) of garlic and butter flavored croutons
- 0.5 cups flour
- 1 teaspoon poultry seasoning
- 1 egg
- 0.5 cups of sour milk or kefir
- 1/3 cup simple breadcrumbs
- Orange BBQ sauce, recipe below, for serving
Orange barbecue sauce
- 1/3 cup barbecue sauce
- 2 tbsp. orange confiture
- 1 tbsp. apple cider vinegar
- 1 teaspoon hot sauce
- Mix all ingredients in a small bowl.
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Recipes with similar ingredients: chicken breasts, poultry seasoning, breadcrumbs, barbecue sauce, Orange jam, apple cider vinegar, confiture
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Cut a corner off a bag of croutons just enough to release the air. Place the bag on a cutting board, cover with a kitchen towel, and crush the contents with a rolling pin. Crush the croutons into coarse crumbs.
- Prepare a breading area by placing three shallow bowls nearby. In one bowl, mix the flour with poultry seasoning and a generous pinch of salt and black pepper. In the second, mix the egg with the sour milk. In the third bowl, add the crushed breadcrumbs and bread crumbs.
- Dredge the chicken fingers in flour and shake off any excess. Then dip them in the liquid mixture and coat them thoroughly on all sides. Place the chicken fingers on a baking sheet and bake for 10-12 minutes.
- Transfer to a platter and serve with orange barbecue sauce.
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