Recipe chicken Fingers breaded and tomato sauce, soy and sriracha
When I found this recipe for the chicken Fingers breaded with tomato sauce, soy and sriracha I immediately thought of my children and how much I was going to like it, I knew that those chicken fingers breaded would be one of your favorites as the taste. But it turns out that also they were for my friends on a weekend that I was in search of something tasty to snack. Simple, because the idea is that your food is rich but we don’t take all day in the kitchen. I already tell you that this turned out for you.
- Oil for frying
- Salt and pepper
- 3 eggs
- 1 package of crackers Ritz, made crumbs in the food processor
- 1/2 cup of Parmigiano Reggiano cheese. Please be of good quality to give you a better taste
- 1 teaspoon of paprika
- 1 teaspoon of minced garlic
- 1 teaspoon of onion ground
- 20 strips of chicken breast
- 1/2 cup ketchup
- 1/4 cup sriracha
- 2 tablespoons of Soy Sauce Kikkoman traditional
- Green onion finely for garnish
- Celery sticks and pickled vegetables to accompany
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MODE OF PREPARATION
In a pan wide add a shallow layer of oil over medium to medium-high.
For breaded chicken fingers placed three platters shallow: One with flour with salt and pepper, the second with the eggs beaten with a splash of milk, and the third with the crumbs of crackers ritz crushed cheese, cheese, paprika, garlic and onion ground. Set up three dishes shallow: Put a little flour in the first dish; Season with salt and pepper. In the second dish, beat the eggs with salt and pepper. In the third dish, mix the cracker crumbs, cheese, paprika and garlic and onion granulated.
Pass the chicken in the flour, then through egg, then a layer of the mixture of cookie, pressing to adhere very well to the mix. Go to work in batches, and put to fry the chicken fingers until golden brown and thoroughly cooked, about 5 minutes on each side. (If the coating gets too brown before the chicken, transfer to a baking tray, cover with foil and bake at 180°C until cooked through.)
In a small bowl, mix the ketchup with the sauce of soya Kikkoman traditional and sriracha. Place the chicken fingers on a tray; espolvoreen with the onions. Serve with the sauce of ketchup, sriracha, and soy, celery sticks, and vegetables.