Chicken Fingers

Chicken Fingers

Chicken Fingers by Rubab Zehra

Serves: 4

  1. ½ kg Boneless Chicken Breasts (cut into strips)
  2. 2 Slices of Stale Bread
  3. ½ Cup Grated Parmesan Cheese
  4. ¼ Cup All-Purpose Flour
  5. ½ tsp Salt
  6. ½ Cup Mayonnaise
  7. 2 tbsp Dijon Mustard
  8. 5-6 Dashes Hot Sauce
  9. 3-6 tbsp Ccanola Oil
  10. Black pepper (to taste)



Place the stale bread in a blender & pulse until coarse crumbs form. Stir together bread crumbs, Parmesan cheese, flour, salt & pepper in a shallow dish. Mix mayonnaise, mustard & hot sauce together. Heat 3 tbsp oil in a skillet over medium-high heat. Brush mayonnaise mixture over both sides of each chicken strip. Press into bread crumb mixture to coat, shaking off excess. Pan-fry in oil, adding more oil if necessary, until chicken strips are cooked through. Drain on paper towels.