Saturday, July 10, 2010

Italian Chicken Fingers

I conceptualized this while exercising awhile ago. It's our dinner tonight. The leftover chicken strips will be a sandwich filling.

500 gms boneless chicken breast fillet,cut into strips

For marinade:
1 cup evaporated creamer (carnation evap)
1 white onion, minced
2 tbsp garlic paste
½ sachet maggic sarap

For breading mix:
1 cup flour
½ cup cornstarch
2 tbsp Italian seasoning
½ sachet maggic sarap
salt and pepper to taste
1 tsp chili flakes

For garlic-mayo Dip
3 tbsp non-fat mayonnaise
juice of 1 calamansi
pinch of sugar and ground black pepper
½ tsp garlic paste

In a bowl, mix together all the marinade ingredients then add chicken strips. Cover the bowl and marinate in the refrigerator for 5 hours. In another bowl, combine the breading mix ingredients. Dredge chicken strips in breading mix. Deep-fry in hot oil until golden brown. Put in a strainer with paper towels to remove excess oil. Combine in a bowl the non-fat mayo, juice of 1 calamansi, pinch of sugar, ground black pepper and ½ tsp garlic paste. Mix well. serve with chicken fingers.


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