Chicken fingers can be a great alternative to traditional chops or meatballs. They are prepared from minced meat with the addition of onions, garlic and even mushrooms. You will find the most interesting recipes for this dish in today's article.
Classic version
Using the technology described below, you can relatively quickly and easily prepare a delicious and satisfying dinner. Such chicken fingers go well with almost any side dish. They are especially good with mashed potatoes or with fresh vegetable salads. To make such a dish, stock up on all the necessary ingredients in advance. Make sure that in your house there are:
- Chicken fillet - 3 pcs.
- Large onion head.
- 3 cloves of garlic.
- Flour, salt, spices, fresh herbs and vegetable oil.
Process description
First of all, you should start cooking minced meat, from which chicken fingers will subsequently be formed. Washed and dried fillets are turned through a meat grinder along with peeled garlic and onions. Chopped greens are added to the resulting mass. All this is salted, seasoned with spices and knead well, trying to achieve maximum uniformity.
The minced meat is sent to the refrigerator and kept there for at least thirty minutes. During this time, the meat will have time to soak in the aromas of herbs and spices. Small pieces are squeezed out from ripened minced meat with wet hands, rolled up sausages, breaded in wheat flour and sent to a heated pan, at the bottom of which there is vegetable oil. Fry your fingers for several minutes on each side.
Prune option
This delicious and original dish will be a worthy decoration of any festive feast. It is prepared using the simplest technology possible, which even a novice can handle without problems. Since the chicken fingers recipe involves the use of a specific set of components, check in advance if you have everything you need in the kitchen. In this case, you will need:
- A pound of chicken.
- 100 grams of pitted prunes.
- A pair of tablespoons of soy sauce.
- 70 grams of walnuts.
- Mayonnaise, salt, aromatic spices and vegetable oil.
Sequencing
To cook hearty and tasty fingers from chicken, you must strictly adhere to the recommended algorithm. Washed and dried meat is cut into three or four longitudinal, not too thick layers. The resulting pieces are laid out on a cutting board, covered with cling film and gently beat off with a kitchen hammer. Then the chicken is salted, seasoned with spices and sprinkled with chopped nuts.
Now the turn of prunes has come. It is poured with hot water and left for a quarter of an hour. Fifteen minutes later, the liquid is drained, and the prunes are thoroughly washed under the tap. Then, in each of them put one kernel of walnut. Prunes prepared in this way are spread on chicken fillet, rolled up and tied with a thread or chopped with a toothpick. The resulting semi-finished products are sent to a frying pan greased with preheated butter and fried from all sides.
The browned rolls are placed in a heat-resistant form and watered with the juice that stood out in the pan. A quarter cup of boiled water is added there. In a separate bowl, soy sauce and any quality mayonnaise are combined, the amount of which can be varied depending on your own preferences. The resulting mixture is poured into a mold in which future chicken fingers with prunes and nuts will be baked. Immediately after this, the vessel is sent to a preheated oven. Bake products at 220 degrees for half an hour. Such fingers are served with boiled potatoes, friable rice or vegetable salad.