Daily Archives: October 16, 2008

Succulent Chicken Fingers with Baked Potato Wedges and the best homemade Coleslaw

This is so incredibly easy to make and it is so much better than finger lickin’ good you-know-who… Its perfect for a children’s or even family party. You can prepare everything in advance, chill them and cook them at the last minute.


For the potato wedges:

2 large or 3 medium potatoes (cut into wedges)

vegetable oil

salt and pepper

For the chicken fingers:

2 large piece chicken breast ( cut into long fingers 2 cm wide)

2 tbsp plain flour

1 egg  beaten

31/2 oz breadcrumbs

salt and pepper

vegetable oil for shallow frying

For the coleslaw:

1/4 of small white cabbage (coarsely grated or finely chopped)

11/2 large carrot  (peeled and coarsely grated)

2 tbsp mayonnaise

1 tbsp double cream

squeeze of lime

1 flat tsp sugar/sweetener

salt and pepper


Heat a baking tray in the the oven at gas mark 9. Parboil the potatoes for 3 minutes. Drain thoroughly, season with salt and pepper. Sprinkle vegetable oil over it and toss the wedges to make sure they are evenly coated. Chill if you’re preparing in advanced until ready to use. Now place the wedges in the heated tray in an even layer. Turn the oven down to gas mark 8 and bake for 20-25 minutes. Turn at half time.

Meanwhile, put all the coleslaw ingredients in a bowl and stir to mix. Check seasoning.  Cover with cling film and chill until ready to use.

Season the flour with salt and pepper.  Dab the chicken fingers with seasoned flour dip in the beaten egg and then coat with the breadcrumbs. Heat the vegetable oil in a frying pan until steaming hot. Fry the fingers 2-3 minutes each side on medium heat. Drain over kitchen paper.

Serve the chicken fingers, potato wedges and  coleslaw with a chillli dip.

Mmmmm Yummm!



Filed under Chicken, Main Dish