Crunchy Fried Chicken Fingers
Ingredients
For frying
- Vegetable shortening
Flour mixture
- 1 cup flour
- 1 cup corn flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon white pepper
- 2 large eggs
Chicken mixture
- 3 chicken fillets
- 1 large onion cut into quarters
- 4 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon finely chopped coriander
- 1 teaspoon paprika
Preparation
Using a sharp knife, cut the chicken into long fingers and place in a deep dish.
In a food processor bowl, place the onion, garlic, lemon juice, vinegar, salt, pepper, coriander, and paprika. Blend on medium speed until smooth.
Add the mixture to the chicken pieces and stir until completely covered. Let sit for several minutes.
For the flour mixture, in a deep plate, combine flour, corn flour, baking powder, salt, paprika, turmeric, coriander, cumin, and pepper. Stir lightly with a fork.
In a deep plate, beat the eggs with a fork until well combined.
In a deep frying pan, add shortening to a depth of about 2 inches.
Heat the pan over medium heat until the shortening is hot.
Take a chicken finger, lightly wipe off excess marinade, coat in flour mixture, then in egg, and coat again in flour mixture.
Fry the chicken fingers in hot shortening until golden brown, turning with a slotted spoon. Drain on kitchen paper.
Serve hot.
