These fried chicken fingers are the ultimate comfort food—crispy on the outside, tender and juicy on the inside. Marinated in a flavorful batter and fried to golden perfection, they’re ideal for casual gatherings, kids’ lunches, or a satisfying snack. The process is simple: marinate, coat, fry, and serve. But the result is anything but ordinary.
This recipe balances indulgence with adaptability. You can tweak the ingredients to suit wellness goals—use gluten-free flour, air-fry instead of deep-fry, or add therapeutic spices like turmeric or garlic. Serve them with lemon wedges and your favorite dipping sauce for a complete experience. Whether you’re cooking for loved ones or sharing with your community, these chicken fingers are guaranteed to be a hit.
🧾 INGREDIENTS:
For the Chicken & Marinade:
- 500g boneless chicken breast or thighs, cut into strips
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional for color and flavor)
- ½ tsp garlic powder (optional for wellness boost)
- Juice of ½ lemon
For the Batter:
- 1 cup all-purpose flour (or gluten-free flour)
- ½ cup cornstarch (for extra crispiness)
- 1 tsp baking powder
- 1 egg
- ¾ cup water (adjust for consistency)
- ½ tsp salt
- ½ tsp turmeric (optional for anti-inflammatory benefits)
For Frying:
- Vegetable oil for deep frying
- Lemon wedges and dipping sauce for serving
👨🍳 INSTRUCTIONS:
1. Prepare the Chicken
Start by rinsing and patting dry the chicken strips. Place them in a bowl and season with salt, pepper, paprika, garlic powder, and lemon juice. Mix well and let marinate for at least 15 minutes. This step infuses flavor and tenderizes the meat.
2. Make the Batter
In a separate bowl, combine flour, cornstarch, baking powder, salt, and turmeric. Crack in the egg and gradually add water, whisking until you get a smooth, thick batter. It should coat the back of a spoon without dripping too quickly.
3. Coat the Chicken
Add the marinated chicken strips to the batter and mix until each piece is well coated. Let them sit in the batter for 5–10 minutes while you heat the oil.
4. Heat the Oil
Pour vegetable oil into a deep frying pan or pot, enough to submerge the chicken strips. Heat over medium-high until it reaches 350°F (175°C). You can test by dropping a small bit of batter—if it sizzles and rises, the oil is ready.
5. Fry the Chicken Fingers
Carefully place the battered chicken strips into the hot oil, a few at a time to avoid overcrowding. Fry for 4–5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Serve & Garnish
Arrange the chicken fingers on a serving plate. Garnish with lemon wedges and serve with your favorite dipping sauce—garlic mayo, spicy ketchup, or yogurt-based herb dip. For a wellness twist, serve with a side of fresh salad or steamed veggies.
🧘♀️ WELLNESS NOTES:
- Air-Fry Option: Lightly spray battered chicken and air-fry at 200°C for 15–20 minutes.
- Therapeutic Add-ins: Turmeric and garlic powder boost anti-inflammatory properties.
- Gluten-Free Adaptation: Use rice flour or chickpea flour instead of wheat flour.
- Low-Oil Tip: Pan-fry with minimal oil for a lighter version.