For the 3rd of the blogging marathon, here is Chicken fingers with tikka seasoning.
Chicken Fingers are my kids favorite. If these are present, my lunch or dinner is done with out any fussiness from them. I make them as a side dish for lunch or dinner or sometimes just as a snack.
But its not all the same seasoning or method. Sometimes I make with tandoori paste or sometimes just with garam masala.
Marinating the chicken in yogurt or buttermilk really helps in tenderizing the chicken. adding flavoring like salt and lemon juice really helps.
Coming to the cooking part, frying chicken fingers in oil surely tastes yummy and you can almost get the restuarant style fingers. But to keep it on the healthier side, baking is much better.
I use fine bread crunbs for coating in the recipe, but try it with also panko bread crumbs or plain flakes or also with potato chips like my friend does. Each one gives you a different texture and yumminess to the chicken.
1 lb boneless chicken breasts, cut into strips
1/4 cup yogurt + 1/2 cup water + salt to taste + 1/4 tsp pepper + Lemon juice to taste + 1 tbsp of oil
For coating chicken:
1 cup flour
3-4 tbsp tikka masala powder
1 egg beaten
3 tbsp milk
1-2 cups breadcrumbs
Oven at 400 degree F for about 20-30 minutes or until cooked.
Pre-heat the oven to 400 degrees. Line a baking tray with parchment paper or tin foil.
Marinate the chicken with the oil, yogurt, lemon juice, salt and pepper for about 30 minutes to an hour.
Beat egg and milk well in a wide bowl.
Mix the tikka seasoning and flour together in plate.
Place the breadcrumbs in another plate.
After marination, take each piece of chicken, dip in flour, then the egg, and then the breadcrumbs. Place on the baking tray.
Repeat for each piece. Bake @ 400 for about 20-30 minutes or until browned and cooked. Flip over once in the middle.
Serve hot with any condiment of you choice.
Check out what my fellow bloggers are cooking up for this marathon: