Chicken fingers in a crispy breading with Parmesan cheese
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Why eat one big meal when you can take bites, dipping them into sauce to make the many little pieces even more delicious? Giada De Laurentiis's Fried Chicken Fingers are an appetizer that will be a hit at your house party, loved by both adults and children. This recipe calls for tender chicken breasts cut into fingers. They'll be baked in the oven, but they'll turn out crispy, as if they were deep-fried. Pre-soak the chicken in buttermilk to make them even more tender, then coat them in a mixture of Italian herb breadcrumbs and grated Parmesan cheese and bake in the oven at the highest temperature. These crispy chicken fingers are best served with a garlic-balsamic vinaigrette. Dip them in and you'll want more.
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:
- 700 g chicken fingers (about 18 pcs.)
- 4 tbsp. l. + 0.5 tbsp. olive oil
- 1 cup of sour milk or kefir
- 3 large cloves garlic, minced
- 0.5 tsp salt
- 3 tablespoons balsamic vinegar
- 1 and 1/4 tbsp. freshly grated parmesan
- 3/4 cup Italian breadcrumbs
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Recipes with similar ingredients: chicken breasts, sour milk, kefir, Parmesan cheese, breadcrumbs, balsamic vinegar, garlic
Cooking the dish according to the recipe:
- Preheat oven to 260°C.
- Grease two large, parchment-lined baking sheets with 1 tablespoon of olive oil. Pour the buttermilk into a large bowl. Add the chicken fingers and toss to coat. Let sit for 15-30 minutes.
- Meanwhile, in a medium bowl, crush the garlic and salt. Stir in the balsamic vinegar, then the remaining 1/2 cup olive oil. Season the dressing with pepper to taste. Pour the vinaigrette into a small bowl.
- In a pie dish, combine the grated Parmesan with breadcrumbsRemove the chicken fingers from the sour milk and roll them in the breadcrumb mixture, pressing firmly to coat completely. Place the breaded chicken fingers on the prepared baking sheets, spreading them evenly. Drizzle with the remaining 2 tablespoons of olive oil and bake until cooked through and golden brown, about 12 minutes.
- Transfer the chicken fingers to a platter and serve with the vinaigrette for dipping.
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