Lemon Chicken Fingers

Chicken fingers are my family favourite but I don't prefer those commercial or frozen chicken fingers for my growing up kid and my family. My 5 year old son is a big fan of chicken fingers and he even requested me to cook some for him to bring to pre-school. Well, I have tried many ways of making home-cooked chicken fingers but none of them satisfied me, until I got this "mix & match" lemon chicken fingers recipe. This recipe only required simple ingredients and short cooking time.

Since my son and I love the lemony taste, adding lemon juice into the chicken fingers, it is simply scrumptious! Do you think so? You wouldn't resist the smell of pan-fried chicken fingers with fragrant lemony taste. I would stand in front of the cooking stove and wait for these hot from pan lemon chicken fingers to pop into my mouth! *grin*. The chicken fingers are tender & soft inside with golden brown outside. You just need some simple tricks!


Besides, these fingers are homemade and it is much more healthier compared to those frozen ones. You can also pack these savoury lemony chicken fingers as bento to bring to work or school. I enjoy wrapping them with salad leaves, roll up and pop into my mouth. Simply delicious! Oh yes! I love salad wrap with fillings! Check out my post on SALAD WRAP! *haha...* If you like chicken fingers with lemony taste, try this!
Since Father's Day is around the corner, I would like to wish all fathers around the world, a happy jolly Father's Day! May be this chicken fingers could be a great treat for your dearest hubby or daddy? Happy Father's Day!

Source: Own modification Serves 8 chicken strips (you may double up the quantity if you want more chicken fingers) Ingredients: 2 pcs boneless & skinless chicken breast meat / 8 chicken fillets Juice from 1 lemon 3 - 4 tbsp Premium Light Soy Sauce 1 egg, beaten Corn flour for coating Olive oil Dash of pepper Salad & julienned lemon rind for garnishing Method: 1. Rinse chicken breasts meat, cut off any excess fat on the chicken meat. Pat dry and put them in a plastic bag/zip-lock bag. Flatten the bag. (refer note no. 1) 2. Pound the meat gently with the meat tenderizer mallet or back of the knife. (refer note no. 3) 2. Cut chicken meat into 8 strips. (refer to note no. 2 if you are using chicken fillets) 3. Marinate chicken meat with premium light soy sauce, pepper and 3 - 4 tbsps of lemon juice. 4. Transfer to the zip-lock bag or air tight container and marinate in the fridge for 30 mins. 5. Meanwhile, beat egg in a plate with 2 - 3 tbsps of lemon juice. Set aside. 6. Prepare corn flour in a plate for coating. Set aside. 7. Remove chicken meat from fridge and rest at room temperature for 5 mins. Drain off extra marinating liquid. 8. Heat up 3 - 4 tbsps olive oil in a frying pan, dip chicken strips/pieces in the egg mixture then to corn flour. One strip by one strip. 9. Pan fry chicken strips batch by batch each sides for 2 - 3 mins or until chicken is golden brown in low fire. (refer note no.4) 10. Transfer to kitchen paper towels to absorb excessive oil. 11. Arrange on a place with salad and garnish with julienned lemon rind. Serve while warm. Note: 1. If you do not have a plastic bag, you may use bakery paper or parchment paper to cover the chicken. 2. If you are using chicken fillets, you don't have to pound them or cut them into strips because they are already in strip form. 3. Make sure you pound the chicken breasts meat gently for not ripping the meat into shred. 4. Make sure you pan fry in low fire to get a nice golden brown colour & cooked, because you don't want the chicken to be burnt on the outside and raw on the inside. 5. Add extra lemon juice if you prefer more lemony taste. 6. Make sure the light soy sauce is sufficient to cover the chicken meat for marinate. 7. You may serve chicken fingers with mayonnaise or lemon sauce.