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Ann Freele
Crispy chicken fingers with nectarine salsa
Also try these delicious crispy chicken fingers with nectarine salsa
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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
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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.
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In the meantime, mix the ingredients for the salsa.
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Fry a few chicken strips at the same time for about 3 minutes until golden brown and done.
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Let them drain well and cool in a colander covered with kitchen paper. Serve them cold with the salsa.
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Nutrition
790Calories
Sodium0% DV0g
Fat69% DV45g
Protein98% DV49g
Carbs15% DV44g
Fiber0% DV0g
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