Crispy Garlic Parmesan Chicken Fingers | Juicy Inside, Crazy Crunch Outside | Easy Recipe

Описание: These crispy Garlic Parmesan Chicken Fingers are golden, crunchy on the outside, juicy on the inside, and coated in rich garlic butter and Parmesan cheese. This is an easy, restaurant-style chicken recipe you can make at home with simple ingredients. Perfect as an appetizer, snack, or main dish.

In this video, I’ll walk you through every step—from marinating the chicken to getting that perfect crunchy coating and finishing it with buttery garlic Parmesan goodness.

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Let me know in the comments if you want an air-fryer version or dipping sauce ideas!


Garlic Parmesan Chicken Fingers (Crispy, Buttery, Garlicky)

Ingredients

Chicken & Marinade
• 500 g boneless chicken breast, cut into long strips
• ½ tsp black pepper
• ½ tsp red chili powder
• ½ tsp paprika
• 1 tsp dried parsley
• 1 tsp garlic powder
• ½ tsp ginger powder
• Salt to taste
• ½ cup curd (yogurt)
• 1 tbsp olive oil

Breading
• 2 cups all-purpose flour
• Salt and pepper to taste
• 2 eggs, beaten
• 1½–2 cups breadcrumbs (regular or panko)

For Frying
• Neutral oil (canola/vegetable), enough for deep frying

Garlic Parmesan Butter
• 3 tbsp butter
• 8–10 cloves garlic, finely chopped (adjust to taste)
• ½ tsp paprika
• ½–¾ cup grated Parmesan cheese
• 1 tsp dried parsley (plus extra for garnish)

Method

1. Marinate the Chicken
Add chicken strips to a bowl. Season with pepper, red chili powder, paprika, dried parsley, garlic powder, ginger powder, and salt. Add curd and olive oil. Mix until well coated. Cover and marinate for at least 1 hour (up to overnight for deeper flavor).

2. Prepare the Breading Station
• Bowl 1: Flour mixed with salt and pepper
• Bowl 2: Beaten eggs
• Bowl 3: Breadcrumbs

3. Bread the Chicken
Dip each marinated strip into flour, shake off excess.
Dip into egg, then coat evenly with breadcrumbs.
Place on a tray and rest 5–10 minutes (helps the coating stick).

4. Fry Until Crispy
Heat oil to 170–175°C (340–350°F).
Fry chicken in batches for 4–6 minutes, turning once, until golden brown and cooked through.
Drain on a wire rack or paper towel.

5. Make the Garlic Butter
In a pan over low–medium heat, melt butter.
Add chopped garlic and paprika. Sauté gently until fragrant and lightly golden (do not burn).

6. Coat with Garlic Parmesan
Add fried chicken to a large bowl.
Pour the hot garlic butter over the chicken.
Sprinkle Parmesan and dried parsley.
Toss gently until evenly coated.

Serve
Serve hot with marinara, garlic mayo, or ranch. Works well as an appetizer or main.

Tips & Variations
• Extra crunch: Use panko breadcrumbs.
• Less oil: Air-fry at 190°C (375°F) for 12–15 minutes, flipping halfway; spray lightly with oil.
• Spicy: Add chili flakes to the garlic butter.
• Cheese melt: Toss chicken with butter first, then sprinkle Parmesan while hot so it melts evenly.










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