Crispy Fried Chicken Fingers


And Here’s Where The ‘Work With One Piece Of Chicken At A Time’ Shows It’s Genius “Pssst. Your Genius Is Showing.” By Coating One Piece At A Time, You’re Ensuring That They Won’t Stick Together In The Oil. Each Piece Gets A Few Moments To Start Cooking And Forming Its Crust Before Another Gooey Piece Is Dropped Into The Oil.

Did I Just Say ‘Dropped’? Bad Me. I Meant Ever So Gently Eased Into The Oil. Brilliant, No?” – Foodiewithfamily.Com


Chicken 500gm
Refined Flour 300g
Salted Buttermilk ½ Btre
Eggs Beaten With Water 2
Black Pepper Powder ½ Tsp
Salt 1 Tsp
Bread Crumbs200gm
Crushed Cornflakes200g
Cooking Oil


  • Cut chicken into bite size pieces.
  • Season chicken with salt and pepper and submerge it in buttermilk.
  • Let it marinate for 30 minutes.
  • Remove chicken pieces one by one, wipe off the excess marinade.
  • Reserve the marinade. Dust the chicken in salt n flour mixture.
  • Dip the chicken back in the marinade. Let it sit for 10 minutes.
  • Dust in flour again. Dip the chicken in the egg mixture and remove immediately.


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