Chicken fingers

Chicken fingers is finger shaped chicken nuggets. The same can be prepared in any desired shape, the recipe remains the same. Kids and elders all love to have these as snacks at home, lunch box or even for picnics. Its simple and easy to prepare, add your favorite spices according to your taste.  You can even add some shredded mozzarella cheese while mixing to prepare these fingers to make it cheesy chicken fingers. Kids love it.

Its best for ifthar too because you can prepare this raw chicken fingers and freeze it up to a month.

Preparation time : 10 minutes

Cooking time : 10 minutes

Serves : 25 pieces

Ingredients :

Boneless chicken – 500 gms ( or minced chicken)

Ginger garlic paste – 1 teaspoon

Pepper powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Chilli flakes – 1 teaspoon ( optional if you want to make it spicy)

Cornflour – 2 teaspoons

Salt –  to taste

For coating :  

Maida – 1 cup or more

Salt – a pinch

Pepper – 1/4 th teaspoon ( optional)

Egg – 2

Breadcrumbs –  a big bowl

Method : 

Clean  and pat dry the boneless chicken. Mince it in the blender .

In a bowl , add minced chicken, ginger garlic paste, garam masala powder, pepper powder, chilly flakes, cornflour and mix well. knead it like dough.

To prepare cheesy chicken fingers,  add shredded mozzarella cheese, while mixing.


Apply little oil on both palms and make finger like shape from the chicken mix.

In a bowl, add maida, salt, pepper and mix well.

In another bowl, break open the eggs and whisk well and keep.

In another bowl, add breadcrumbs.


Dip the chicken fingers in the maida mix and coat well. then dip well in the egg. Then coat well with bread crumbs. Follow this for all the fingers.

At this point you can put these in a zip bag or freezer safe boxes and freeze it for a month.


Deep fry these fingers in a low-medium heat. occasionally turn them. When it turns golden brown, remove it from the heat.

Serve these yummy chicken fingers with ketchup .

Have a look at our Ifthar snacks  and Ifthar ideas .





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