Crispy chicken fingers with nectarine salsa
Also try these delicious crispy chicken fingers with nectarine salsa
- Frying oil
- 500 gram chicken breast in long strips
- 6 tablespoon flour
- 1 mespoint curry powder
- 2 egg beaten
- 150 gram peanut finely chopped
- 125 gram fine bread crumb
- 3 nectarine peeled, into small cubes
- 1 little Red onion finely shredded
- 1 teaspoon Tabasco
- 2 tablespoon fresh coriander minced meat
- 2 tablespoon lemon juice
Heat the oil to 180 ° C. Sprinkle the flour into a deep plate. Take the chicken strips through the flour.
Mix the curry powder through the eggs and pour this mixture into a deep plate. Put the floured chicken stripes through.
Mix the peanuts with the bread crumbs. Bring the chicken through. Press the outer layer well and put the chicken in the refrigerator for 15 minutes.
In the meantime, mix the ingredients for the salsa.
Fry a few chicken strips at the same time for about 3 minutes until golden brown and done.
Let them drain well and cool in a colander covered with kitchen paper. Serve them cold with the salsa.
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