Fried Chicken Fingers w/ Salted Egg Dip

1. In a small bowl, season the Flour with Salt & Pepper.
2. Set aside, In a separate bowl, beat the Eggs.
3. Set aside, In a third bowl, place the Bread Crumbs. Dip the Chicken Strips into the Flour, then the Eggs, and lastly the Bread Crumbs.
4. Fry the chicken in hot Orchids Brand Vegetable Oil for 6-8 mins., until golden brown, then transfer to a paper towel-lined sheet tray to drain the excess oil.
5. Make the Salted Egg Dip: Mix the Salted Egg Powder or Salted Egg Yolks, Mayonnaise, Sour Cream, Salt & Pepper in a bowl. Served with Fried Chicken Fingers.

Recipe by: Chef Pablo "Boy" Logro
WHAT YOU NEED

1/2 Kilo Chicken Fillet, cut into strips
2 pcs. Eggs
1/2 cup All-Purpose Flour
1 cup Bread Crumbs
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
3 tbsp. Salted Egg Powder
(to mashed Salted Duck Egg Yolks)
1 cup Mayonnaise
1/4 Sour Cream
Salt to taste
Ground Black Pepper to taste
Orchids Brand Vegetable Oil

PROCEDURE


1. In a small bowl, season the Flour with Salt & Pepper.
2. Set aside, In a separate bowl, beat the Eggs.
3. Set aside, In a third bowl, place the Bread Crumbs. Dip the Chicken Strips into the Flour, then the Eggs, and lastly the Bread Crumbs.
4. Fry the chicken in hot Orchids Brand Vegetable Oil for 6-8 mins., until golden brown, then transfer to a paper towel-lined sheet tray to drain the excess oil.
5. Make the Salted Egg Dip: Mix the Salted Egg Powder or Salted Egg Yolks, Mayonnaise, Sour Cream, Salt & Pepper in a bowl. Served with Fried Chicken Fingers.




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