In a frying pan, chicken fingers (frozen semi-finished products) are fried over moderate heat for 6 minutes on each side.
Deep-fried semi-finished products are cooked for 6-8 minutes at a temperature of 160 degrees until cooked.
Freshly cooked chicken fingers are fried over moderate heat for 3-4 minutes on each side.
How to cook chicken fingers
Chicken breasts – 0.5 kilograms
Walnuts (peeled) – 100 grams
Egg – 2 pieces
Onion (medium) – 2 pieces
Sour cream 20% fat – 1/2 cup
Butter – 100 grams
Vegetable oil – 6 tablespoons
Breadcrumbs – 2 handfuls
Salt, black pepper – to taste
How to fry chicken sticks
1. Rinse half a kilogram of chicken breasts, cut into pieces and pass through a meat grinder.
2. Peel two onions, chop with a knife and fry in vegetable oil (3 tablespoons) for about 5 minutes. The onion should take on a golden hue.
3. Peel the walnuts from the shell (the output should be 100 grams) and chop with a blender or just with a pestle in a mortar.
4. Mix minced chicken with nuts, onions and add salt and pepper to taste. 5. Melt 100 grams of butter in a water bath (put the butter in a bowl and place it over a pot of boiling water), or grate it on a coarse grater. Then add to the minced meat and gently knead.
5. Add half a glass of sour cream to the minced meat for sticks and mix again. Shape the minced meat into sticks about 2-2.5 centimeters wide and 10 centimeters long.
6. In one plate, stir 2 eggs to a uniform consistency with a whisk, pour 2 handfuls of breadcrumbs into another.
7. Dip each chicken stick first into the egg mixture, and then into the breadcrumbs (they should cover the sticks tightly on all sides).
8. Put the pan on the fire and brush with oil. Once it’s hot, arrange the chicken sticks so that they don’t touch each other. Fry over medium heat for 3-4 minutes on each side.
How to fry semi-finished chicken sticks
1. Pour vegetable oil (2 tablespoons) into a frying pan.
2. Put the pan with oil on medium heat, wait for the oil to heat up for 1 minute.
2. Post frozen chicken fingers without defrosting.
3. Fry the chicken fingers for 5 minutes, then turn over.
4. Fry for another 5 minutes, cover with a lid for 1 minute and turn off.
Serve fried chicken sticks with sauce.
How to fry semi-finished chicken sticks in a multicooker
1. Pour 2 tablespoons of vegetable oil into the bottom of the multicooker.
2. Turn on the “Frying” mode, wait 1 minute and lay out the semi-finished chicken sticks.
3. Fry the chicken sticks for 5 minutes without closing the multicooker with a lid.
4. Turn the chicken sticks over and fry for another 3 minutes.
5. Close the multicooker with a lid and fry for another 1 minute.
– As a breading for chicken sticks, you can use not only crackers, but also flour, sesame, or prepare a special mixture of potato flakes, flour, vegetable or palm oil, salt, yeast and paprika. To enhance the taste and aroma, you can also add ground black pepper, dried celery, dill, coriander, turmeric, mustard, a little citric acid or lemon juice. You can also add tomato paste to the mixture.
– Chicken fingers can be stored in the freezer at minus 18 degrees for up to 1 year.
– Caloric content of chicken sticks – 206 kcal / 100 grams. Freshly cooked chicken sticks contain slightly more kilocalories – 227.