Ingredients
Scale
Chicken Fingers
- 3 chicken breasts, cut into 4 strips each
- 2 eggs lightly beaten, in a bowl
- ½ cup of plain flour (can use GF flour) seasoned with salt and pepper, in a bowl
Crumb coating
- 4 pieces of day old bread, seeded bread works really well
- 4 sprigs of pasley parsley
- 50g parmesan cheese
- 1.5 teaspoons dried onion flakes
- 1 teaspoon dried garlic powder
- Pepper
Sauce
- 300mls cream
- 2 tablespoon honey
- 1 tablespoon seeded mustard
- 1/2 tablespoon dijon mustard
- 1 teaspoon thyme, fresh or dried
- Salt and pepper, to taste
- 1/2 tablespoon cornflour, see note
- 1 tablespoon hot water
Instructions
- Place cheese into bowl.
- Blitz for 5-10 secs on speed 9.
- Add remaining ingredients.
- Turbo until coarse crumbs.
- Place half of the crumbs in the bowl. Top up the bowl as needed.
- Freeze any leftover crumbs that haven’t come in contact with raw chicken.
Assembly
- Preheat oven to 180 degrees.
- Cut chicken into four strips for each breast.
- Coat chicken in flour and dust off an excess.
- Dip into egg mixture.
- Coat in breadcrumbs and place on to a baking tray lined with baking paper.
- Once you have a tray full bake at 180 degrees for 20 minutes. This of course will depend on the size of the fingers. If you are wanting a crispier coating spray a little olive oil over the fingers. A little goes a long way.
- Alternatively, you can cook these in an airfryer at 200 degrees for approximately 11 minutes or shallow fry over medium heat in rice bran oil.
Sauce
- While the chicken is baking, place all sauce ingredients into clean, dry bowl except cornflour and water.
- Cook for 10 minutes, speed 2 at 100 degrees.
- Add cornflour to hot water and mix to combine.
- Add it through the top.
- Cook for 1.5 minutes, speed 2 at 100 degrees.
Notes
- If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
- Prep Time: 5
- Cook Time: 20