These versions of chicken fingers are healthy yet tasty as we don’t fry the fingers but bake them in oven.
INGREDIENTS
Chicken pieces (approx. 4 inch long and 1/2 thick)
250 ml Buttermilk
1 Clove Garlic
1/2 Onion (fine dice)
Salt and Pepper
600 ml Crushed corn flakes
7.5 ml Paprika/ chilli powder
2 Carrot sticks
2 Celery sticks
50 gr Tomato ketchup
Large Zip lock bag for
METHOD OF PREPARATION
Put the chicken in the large zip lock bag
Add butter milk, garlic, onion, salt and pepper seal for 1 hour
Pre heat oven to 175 °C
Add corn flakes, paprika, salt and pepper to a bag, lightly crush flakes coarsely.
Remove chicken from bag and bread (coat) pieces using corn flake blend
Place on a rack and place into pre heated oven 175 °C for 40 minutes
Garnish with vegetable sticks and tomato ketchup
