Spanish fingers - another way to prepare my favorite chicken fillet.
You will get delicious chicken that is soft and juicy on the inside and crispy on the outside with the taste of sesame. This can be an appetizer with tartar sauce or part of lunch with some vegetables and your favorite salad.
Javorka Filipović, Kitchen Magic blog
Spanish fingers - Javorka Filipović - Recipes and Cookbook online
Another way to prepare my favorite chicken fillet.
- 500 g chicken fillet (mini)
- 2 pieces of eggs
- 2 tablespoons flour (top)
- 2 spoons of sesame
- 1/2 teaspoon ground red hot pepper
- so
- beaver
- sour water (or beer)
- oil for frying
- Cut the mini tenderloin lengthwise into finger-width pieces.
- Beat eggs, flour, spices and salt until the mixture is a little thicker than for pancakes. Salt the mixture well because the meat is not salted. If necessary, dilute it with sour water or beer to the required thickness.
- Heat the oil in a pan, it should be at the height of your finger, roll each finger in flour and then in the egg mixture and lower it into the hot oil.
- Fry the fingers for 2-3 minutes on each side, remove them on an absorbent paper towel and serve them while still warm.
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