Posted in Home Cooking

In Which the Blogger Whips Up a Restaurant Classic…

Chicken Fingers

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.

Serves 6.

Chicken + potato salad = WIN!

Serve the chicken fingers with honey mustard and mashed potatoes or a good potato salad.

One other thing…

Let’s help Japan!

In light of the recent tragedy that hit Japan, please do your part for the relief effort.  Philippine donations are currently being coursed through the Philippine Red Cross via SMS.  To text in your pledges, please click here for details.  Remember: every little bit counts as we help others.



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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