Chicken Fingers with Tartar Sauce

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Chicken fingers, a popular American snack, evolved from traditional breaded and fried chicken recipes into a convenient, finger-friendly dish in the 1970s and 1980s. 🍗 The dish gained widespread popularity with the rise of fast-food chains, which offered it as an easy-to-eat option for families. Today, chicken fingers are enjoyed globally with various adaptations and are often served with dipping sauces like tartar sauce. 🥡 Tartar sauce, originally from France and named after the Tartars, complements the crispy chicken with its tangy and creamy flavor. 🌍


NUTRITION FACTS (approximately per serving):

Calories: 380

Protein: 28g

Carbohydrates: 18g

Fat: 22g

Sodium: 520mg

Fiber: 1g


Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 4


Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.


INGREDIENTS:

For the Chicken Fingers:

  • 3 pieces Chicken breast filet (cut into strips)

  • 2 tablespoons Lemon or calamansi juice

  • 1 tablespoon Fish sauce

  • ½ teaspoon Black pepper

  • ½ teaspoon Paprika

  • 1 tablespoon Garlic powder

  • ½ cup All-purpose flour

  • ¼ cup Cornstarch

  • 1 cup Breadcrumbs

  • 2 pieces Eggs

  • Oil for deep frying

For the Tartar sauce:

  • ¼ cup Mayonnaise

  • ½ tablespoon Lemon or calamansi juice

  • ½ tablespoon Pickled relish

  • ⅛ teaspoon Dried or fresh parsley (chopped)

  • Pinch of salt and pepper, to taste


DIRECTIONS:

Step 1: Prepare the Chicken and the Coating

  • Wash the chicken breast filets and pat them dry with a paper towel.

  • Cut them into even strips, approximately 1 inch wide, to ensure uniform cooking.

  • Prepare three shallow bowls for coating. 

    • First bowl: Combine the all-purpose flour and cornstarch, then set aside.

    • Second bowl: Beat the eggs and set aside.

    • Third bowl: Add the breadcrumbs and set aside.


Step 2: Marinate the Chicken

  • In a bowl, combine the chicken strips, lemon or calamansi juice, fish sauce, black pepper, paprika, and garlic powder. Mix well until the chicken is evenly coated.

  • Cover and let it marinate in the refrigerator for 15-30 minutes to allow the flavors to meld.


Step 3: Prepare the Tartar Sauce

  • While the chicken is marinating, prepare the tartar sauce. In a small bowl, combine mayonnaise, lemon or calamansi juice, pickled relish, parsley, salt, and pepper.

  • Stir well until all ingredients are thoroughly mixed.

  • Cover and refrigerate until ready to serve.


Step 4: Coat the Chicken

  • Dredge each chicken strip in the flour, shaking off any excess.

  • Dip it into the beaten eggs.

  • Coat it evenly with breadcrumbs, press lightly to help the breadcrumbs stick to the chicken.

  • Repeat with the remaining strips and let it rest into a wire rack for 10-15 minutes before frying. This helps the coating set and stay intact during cooking.


Step 5: Fry the Chicken

  • Heat oil in a deep frying pan over medium heat. The oil is ready when a small piece of bread drops in sizzles immediately.

  • Carefully place the coated chicken strips into the hot oil, a few pieces at a time, to avoid overcrowding.

  • Fry until golden brown and crispy, about 3-4 minutes per side, depending on the thickness of the strips.

  • Remove the chicken fingers and place them on a plate lined with paper towels to drain excess oil.


Step 6: Serve

  • Arrange the chicken fingers on a serving platter and serve hot with the tartar sauce on the side.


TIPS:

  • Make Ahead: Marinate the chicken strips a day in advance and store them in the refrigerator. This allows the flavors to develop more deeply.

  • Baking Option: For a healthier alternative, bake the chicken fingers in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through. Flip them halfway through baking for even crispiness.

  • Cooking Oil Temperature: Maintain the oil temperature between 350°F (175°C) and 375°F (190°C) for the best frying results. This ensures the chicken cooks evenly without becoming too greasy.

  • Seasoned Breadcrumbs: Use seasoned breadcrumbs for an extra layer of flavor, or mix in ¼ cup grated Parmesan cheese and 1 cup of breadcrumbs to enhance the taste.

  • Extra Crunch: For a crunchier texture, double coat the chicken strips by dipping them in egg and breadcrumbs twice.

  • Resting the Chicken: Let the coated chicken strips rest on a wire rack for 10-15 minutes before frying. This helps the coating set and stay intact during cooking.

  • Storing Leftovers: Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a resealable freezer bag for up to 2 months.

  • Reheating: To reheat, bake refrigerated chicken fingers in a 375°F (190°C) oven for 10-12 minutes. For frozen chicken fingers, bake at 400°F (200°C) for 15-20 minutes until heated through and crispy.

  • Bread Crumb Variety: For an extra crunch and flavor, use panko breadcrumbs or mix in crushed cornflakes or grated Parmesan cheese.

  • Serving Suggestions: Serve with a variety of dipping sauces like honey mustard, barbecue, or sweet chili sauce, and pair with sides like salads, coleslaw, or fries for a complete meal.

  • Tartar Sauce Add-ins: Enhance the tartar sauce with chopped capers, minced shallots, or a dash of hot sauce for added flavor.


Serve & Enjoy! 💖

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