Southern Fried Chicken Fingers With Green Peppercor

Name: Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (200 g) chicken breast fillets (boneless and skinless); 1/2 cup milk; 2 eggs (lightly beaten); 1 tablespoon lemon juice; 1 cup plain flour; 2 teaspoons dried thyme (1 tablespoon, ground, if available); 2 teaspoons rosemary (I used fresh); 2 teaspoons paprika; 1 teaspoon salt; 1/2 teaspoon garlic powder (salt was specified); peanut oil (or canola for deep frying); Green Peppercorn Mayonnaise (makes 1 1/2 cups); 1 cup mayonnaise (I used a whole egg mayo); 1/2 cup sour cream; 2 spring onions (finely chopped); 1 tablespoon green peppercorn (crushed); 1 tablespoon chives (I used garlic chives snipped); 2 teaspoons capers (finely chopped); 1 teaspoon French mustard (I used Dijon)

Servings: persons

4 (200 g) chicken breast fillets (boneless and skinless)
1/2 cup milk
2 eggs (lightly beaten)
1 tablespoon lemon juice
1 cup plain flour
2 teaspoons dried thyme (1 tablespoon, ground, if available)
2 teaspoons rosemary (I used fresh)
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon garlic powder (salt was specified)
peanut oil (or canola for deep frying)
Green Peppercorn Mayonnaise (makes 1 1/2 cups)
1 cup mayonnaise (I used a whole egg mayo)
1/2 cup sour cream
2 spring onions (finely chopped)
1 tablespoon green peppercorn (crushed)
1 tablespoon chives (I used garlic chives snipped)
2 teaspoons capers (finely chopped)
1 teaspoon French mustard (I used Dijon)

1
For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
2
While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
3
Drain the chicken, reserving the milk.
4
Whisk reserved milk, eggs and lemon juice together.
5
Combine the flour, spices and salts.
6
Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
7
Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
8
Drain on absorbent paper.
9
To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
10
Serve with green peppercorn mayonnaise.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 (200 g) chicken breast fillets (boneless and skinless), 1/2 cup milk, 2 eggs (lightly beaten), 1 tablespoon lemon juice, and more.

Yes, Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southern Fried Chicken Fingers With Green Peppercorn Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions