Crispy Finger Chicken

Recipe Contributed by Made Easy Community Member : [email protected]

Meal type: snacks
  • 10-20 min
  • 15-30 min
  • 5


For Marination:

  • Chicken breast piece 2
  • National Soy Sauce 1tbsp
  • National Chilli Sauce 1tbsp
  • Ginger powder 1/2 tsp
  • Garlic powder 1/2 tsp
  • National Salt to taste
  • National Red Chilli powder 1tsp
  • National Black Pepper powder 1tsp
  • Oregano leaves 1/4tsp
  • Buttermilk 1/3cup
  • Chicken powder 1tsp

For Coating:

  • Flour 2.5 cups
  • National Cornflour 4tbsp
  • National Red Chilli powder 1tsp
  • White pepper powder 1/4 tsp
  • National Black pepper powder 1/2tsp
  • National Salt 1tsp
  • Garlic powder 1/2 tsp
  • Oil for frying
  • Ice cold water


  • To prepare buttermilk, in a bowl add milk(not cold at room temperature) and 1tsp vinegar. Leave it for 5 to 10 minutes, the buttermilk is ready.
  • Cut chicken breast into strips.
  • In a bowl add chicken strips, buttermilk, and all marination ingredients.
  • Mix and cover, and leave it for 1 to 2 hours for marination.
  • In deep bowl combine coating ingredients.
  • In another bowl take ice-cold water. Now take one chicken strip out of the marination at a time, and put it into the flour mixture.
  • Press with a finger to make sure all chicken strips are coated well.
  • Now dip in ice-cold water for just a second.
  • Again put in dry mixture.
  • Press and slightly knead it with your fingers as you knead the dough.
  • Pressing and kneading is the main secret key to crunchy coating.
  • Do this for a minute the dust off the excess mixture.
  • Repeat the same process for all chicken fingers and set aside.
  • Heat oil in a wok for deep frying on medium to low flame. Make sure the oil should not too hot.
  • Add chicken fingers but don't overcrowd the wok.
  • Fry it for 6 to 8 minutes or until your desired color is achieved.
  • Take them out and enjoy these crispy, crunchy and tempting Chicken Finger strips with burger buns, National Ketchup, and fries.