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Crunchy chicken fingers with salsa

Double the Crunch and Triple the Flavors: Crunchy Chicken Fingers with Salsa!


Time Taken: 15 minutes preparation time + 20 – 25 minutes cooking time

Serves: 4 pieces


KitchenAid Stand Mixer

KitchenAid 3.5 Cup Food Chopper

KitchenAid Food Grinder Attachment


INGREDIENTS: for chicken fingers

– Chicken breast (boneless): 2 nos.
– Dijon mustard: 1 teaspoon
– Garlic (chopped): ½ teaspoon
– Thyme (chopped): ¼ teaspoon
– Salt: ¼ teaspoon
– Black pepper (crushed): ¼ teaspoon
– Chilli flakes: ¼ teaspoon
– Refined oil: 1 tablespoon
– Refined flour: ½ cup
– Eggs: 2 nos.
– Old bread (crust removed): 5 slices
– Cornflakes: 2 tablespoon- Juice and rind of 1 lemon

 INGREDIENTS: for salsa

– Tomato: 6 nos.
– Onion: 1 no
– Jalapeno: 4 nos.
– Garlic: 4 cloves
– Olive oil: 1 tablespoon
– Coriander: 3 – 4 sprigs
– Salt to taste
– Juice of 1 lemon


METHOD: for chicken fingers

– Cut the chicken into strips; marinate with the mustard, garlic, thyme, salt, pepper, chilli flakes, lemon juice, lemon rind and refined oil. Let the chicken marinate for half an hour.

– Tear the slices of bread and place into the KitchenAid 3.5 Cup Food Chopper and blitz to make the bread crumbs. Add crushed cornflakes.

– Beat the eggs and keep in a bowl.

– Place the refined flour on a tray.

– Dredge the marinated chicken in the flour, dip in the beaten egg and then coat with the bread crumbs and cornflakes mix. Repeat this process for all the chicken fingers.

– Deep fry in refined oil till golden brown. Drain on kitchen paper and serve with the salsa.


METHOD: for salsa

– Using the Food Grinder Attachment on the KitchenAid Stand Mixer, pass the tomatoes, onions, garlic, jalapenos and coriander through it to get a chunky salsa. Season with salt.


Tip: Serve with squeeze of lime and a drizzle of olive oil.

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