Filter
Reset
Sort ByRelevance
Ann Freele
Crispy chicken fingers with nectarine salsa
Also try these delicious crispy chicken fingers with nectarine salsa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 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
Kitchen Stuff
Directions
-
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.
Blogs that might be interesting
-
15 minLunchcandy cucumber, snack radish, small red onion, apple cider vinegar, multigrain sun bread, mayonnaise, mustard, wasabirucola, smoked herring fillet,toast with smoked herring and radish
-
15 minLunchlemon, tuna pieces in oil, capers, mayonnaise, dijon mustard, Corn bread, wafer-thin chicken fillet, pickle, arugula,sandwich pollo tonato
-
40 minLunchegg, hüttenkäse, self-raising flour, grated mature cheese, leaf parsley, fresh basil, zucchini, cherryto,cheese muffins with green herbs
-
20 minLunchKale, mayonnaise, onion, wrapt tortillas, tuna on oil, roasted peppers from a pot, capers,wraps with farmer's cabbage salad and tuna
Nutrition
790Calories
Sodium0% DV0g
Fat69% DV45g
Protein98% DV49g
Carbs15% DV44g
Fiber0% DV0g
Loved it