Crispy Chicken Fingers with Cheetos
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 32
Complexity: easily
Servings: 32
Nutritional value per serving:
Calories 93, total fat 7 G., saturated fats 1 G., proteins 4 G., carbohydrates 4 G., fiber 0 G., cholesterol 31 mg, sodium 73 mg, sugar 0 G.
Calories 93, total fat 7 G., saturated fats 1 G., proteins 4 G., carbohydrates 4 G., fiber 0 G., cholesterol 31 mg, sodium 73 mg, sugar 0 G.
Love crispy chicken fingers? Now you can easily make them at home, and they'll be hot, super crispy on the outside, and juicy on the inside. And their specialty is the Cheetos breading, which gives the chicken an incredible flavor. Dip the chicken fingers in ranch dressing and enjoy!
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:
- 6 cups Cheetos crispy cheese sticks
- 450 g of white meat chicken mince
- 1 tsp dry chicken broth (powder or crushed cube)
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 1 cup flour
- 3 large eggs, lightly beaten
- 0.5 tbsp. ranch sauce
- Vegetable oil, for deep-frying
- Special equipment: deep fat thermometer
We recommend
Recipes with similar ingredients: minced chicken, cheese, ranch sauce, garlic powder, paprika
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Spray an 8-inch square baking dish with cooking spray. Place the Cheetos in a food processor and process until finely chopped.
- In a large bowl, combine the ground chicken, chicken broth, garlic powder, paprika, 1/4 cup crushed Cheetos, 1 teaspoon salt, and 1/2 teaspoon black pepper, mixing well until evenly combined. Spread the chicken mixture into a baking dish, pressing it into an even layer. Bake until the chicken is cooked through, 7-10 minutes. Set aside and let cool slightly, then transfer to a cutting board and cut into 4-1/2-inch sticks.
- Meanwhile, fill a heavy-bottomed frying pan or cauldron halfway with vegetable oil. Heat over medium heat until a deep-fry thermometer reads 175°C.
- Place the flour, eggs, and remaining crushed Cheetos in separate shallow bowls. Sprinkle the flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Dredge each chicken strip first in the flour, then in the egg and then in the Cheetos crumbs.
- Add the chicken fingers a few at a time to the hot oil, being careful not to overcrowd the pan. Cook, turning frequently, until crisp, about 1 minute. Transfer to a paper towel-lined plate to drain. Serve the chicken fingers warm with ranch dressing.
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