CRISPY CHICKEN AND CHEESE FINGERS
Chicken fingers (also called chicken strips, chicken tenders and chicken fillets) are deep-fried (or grilled) strips of chicken meat that do not include any bones or skin.
All chicken fingers are prepared by dipping strips of chicken meat in a breading mixture and then deep frying primarily white meat, made from the rib meat trimmed from the breast. Chicken fingers are served in numerous restaurants in the Canada, Europe, United States and Australia.
In the New England region of the United States, chicken fingers are usually made with an egg batter and have a smooth texture and are served almost exclusively in Chinese restaurants as an appetizer or as a main dish.
PUT THE CHICKEN CUBES IN A BOWL. ADD GARLIC, SALT, PEPPER, LEMON JUICE, EGG AND TOMATO KETCHUP.
• LET THEM MARINATE FOR HALF AN HOUR.
• PLACE THE BREADCRUMBS IN A PLATE.
• TAKE TOOTHPICKS AND STRING TWO CHICKEN CUBES ON EACH WITH A CHEESE CUBE BETWEEN THEM.
• MAKE A BATTER OF THE WATER AND FLOUR.
• DIP THE STICKS IN THE BATTER, AND THEN COAT THEM IN THE BREADCRUMBS SO THAT THEY ARE WELL COVERED ALL AROUND.
• PRESS LIGHTLY SO THAT THE BREADCRUMBS STICK FIRMLY.
• HEAT SUFFICIENT OIL IN A WOK TILL HOT.
• DEEP FRY THE STICKS TILL GOLDEN AND CRISP.
• SERVE HOT