Chicken Fingers with Tartar Dip

This chicken winner can be served as a viand, sandwich, salad, or alone.

A favorite of both kids and grownups, this appetizer can also be a viand when served with rice and ketchup or sweet chili sauce on the side; a sandwich with mayo, lettuce, and tomato; or a salad topping when cut into bits.


Chicken Fingers with Tartar Dip

Cecille Achacoso
This chicken winner can be served as a viand, sandwich, salad, or alone.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 4 to 5


Chicken Fingers with Tartar Dip

  • 2 cups deboned chicken leftovers
  • 2 whole Egg
  • 1/2 Cup all-purpose flour
  • 1 Cup Japanese breadcrumbs (Panko)
  • 3 cups cooking oil
  • Salt to taste
  • 1 Egg (hardboiled), minced finely
  • 1 teaspoon capers minced finely
  • 1 teaspoon pickled relish minced finely
  • 1 tablespoon white onion minced finely
  • 3/4 Cup mayonnaise
  • 1 teaspoon mustard
  • Pepper to taste (optional)


  • Cut chicken leftovers into fingerlike strips. Put each of the following ingredients in 3 separate bowls: whole beaten eggs, all-purpose flour, and Japanese breadcrumbs.
  • Lightly coat each of the chicken strips, one at a time-—first with the flour, then with the beaten eggs, and lastly with the breadcrumbs.
  • Deep-fry in hot oil in a small wok or round-bottom frying pan until golden brown. Put in a strainer with paper towels to remove excess oil. (If your wok or pan for deep-frying is big, you’ll need more oil.)
  • Arrange in a flat serving platter and serve with tartar dip.
  • Make the tartar dip: Combine egg, capers, relish, and white onion in a bowl with mayonnaise and mustard. Mix well. Season with salt and pepper, if desired. Serve with chicken fingers.
Keyword tartar dip
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