Spanish Chicken Fingers

Those who know me know about my passion for snack food, just those yummy nibbles to have with your glass of wine or a beer and in this case, out in the sun. This recipe was originally posted on the ‘old renaissance man blog

For 3-4 people.

Chicken Fingers

Cut 3 chicken breeast fillets into strips (around 600 grams).

Put in the blender:

  • 5 cloves of garlic
  • 1 Bay Leave
  • some Thyme
  • Some crushed red pepper (around a tea spoon)
  • Half a glass of white wine (dry to medium)
  • Some Olive Oil
  • Sea Salt
  • Black or 4 Season Pepper

Blend all together to make a smooth mixture and flick chicken in this marinade. Let rest for at least an hour.

The Crumbled Crust

Mix bread crumbs with a good amount of fresh parsley and chives.
Roll chicken straight from the marinade through the crumbs and herbs mixture and place on a plate (with baking paper)

Preheat oven to 220 degrees Celcius

Cook fingers until tender, turn around half way (around 6-8 minutes per side).

Serve with garlic mayonaisse or aioli.