It’s a long-running thing in my family that at least one of us will end up ordering chicken fingers – either the regular kind or the Cajun-spiced kind – at TGIFriday’s. Ironically, much as we do like the dish, we’ve never really served it at home.
Until recently, that is.
I had a bunch of parsley that needed using up and no one was really in the mood for chicken or potato-carrot soup at the moment. So I decided to chop the parsley up fine and tossed it into a batch of tempura-style batter. I sliced up a few chicken breast fillets, dipped them into the batter, deep-fried the lot till golden, and served it for dinner.
Needless to say that it all went down a treat: everyone likes fried chicken, more so if it’s as flavorful as these chicken fingers were, given the fresh taste of parsley balanced by salty Parmesan. While these taste good on their own, though, I believe these go down a treat with honey mustard – so keep a dish or a bottle of this close at hand.
Parsley ‘n’ Parm Chicken Fingers
- 6 chicken breast fillets, cut into largish strips
- 1/2 teaspoon rock salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons finely chopped parsley
- 1 tablespoon grated Parmesan cheese
- 1 egg
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 cup iced water
- oil for deep-frying
Sprinkle rock salt and pepper over the chicken strips. Rub the seasonings well into the meat. Leave to marinate for about an hour.
Whisk together the cornstarch, flour, Parmesan, parsley, water, and egg together to make a lumpy batter. Heat the oil in a large wok or a deep saucepan. Dip the chicken strips into the batter and fry until golden-brown on all sides. Drain on paper towels. Serve immediately.
Serve the chicken fingers with honey mustard and mashed potatoes or a good potato salad.
One other thing…
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