Corn Chip-Coated Chicken Fingers

chicken fingers on tomato-wheat pasta

chicken fingers on tomato-wheat pasta

I love the thousand and one ways you can have your chicken fingers. In most fast food restaurants, their basic breaded chicken is always given a makeover, usually by way of adding special sauces to it.

Traditionally, the sauce choices for the chicken include teriyaki, curry, sweet and sour and other great-tasting sauces. Why, as long as the chicken finger is made excellently (translation: crunchy, moist and juicy!), pouring over any good sauce on it will definitely yield a perfect combination.

On the other hand, it is also used as  pasta topper, usually in any pasta that’s meatless and tomato based. It provides the crunch and savory factor in the otherwise almost subdued taste of a simple tomato-based pasta.

Today, I whipped up a corn chip-breaded chicken fingers on a simple, basic tomato based-pasta for dinner. The corn chips actually got my hands into doing this dish. It’s the first time for me to get those chips onto my fillets, a momentary breakaway from my Japanese bread crumbs.

Now, here’s how to do it. You wil need:

1/2 kilo chicken breast fillet

1/2 cup bread flour

1 cup corn chips, coarsely pounded

1 egg, slightly beaten

salt and pepper to taste

For the pasta, you will need:

1/2 kilo whole wheat spaghetti

2 cups tomato sauce

4 cloves garlic

1 large bell pepper, cut into strips

1 tbsp hot sauce

salt and pepper to taste

parmesan cheese


chicken fingers

Season chicken with salt and pepper. Dredge in flour then dip in egg. Coat with corn chips. Let stand for 5 minutes. Deep fry for four minutes on each side. Top on pasta.

tomato pasta

Cook pasta according to package directions. Meantime, in a sauce pan, saute garlic and bell pepper. Add tomato sauce. Season with salt, pepper and hot sauce. Toss in pasta. Sprinkle with cheese on top.


2 responses »

  1. hi caren! how many servings (or pieces) does 1/2 kilo make? you know me naman… so, you’re saying the regular means of coating is japanese bread crumbs? and is bread flour different from ordinary flour? so many questions… 🙂

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