INGREDIENTS
- 1.5L Cooking Oil
- 6 Thompsons Selection Chicken Burgers halved and shaped into fingers.
- 6 Large Eggs, Whisked 1/2 Cup Milk
1 Cup Flour
1 Cup Breadcrumbs - 1 Cup Cornflakes
1 Cup Fresh Parsley, Chopped
METHOD
- Heat oil for deep frying.
- Shape Thompsons Selection Chicken Burgers to mini fingers.
- Use a paper bag to combine the dry ingredients together with the parsley, give it a shake.
- In a separate bowl whisk Eggs and Milk together, dip shaped burgers into eggs, coat them with mixed dry ingredients in the paper bag and fry until golden brown, repeat the process and enjoy!
Chef’s Tip: Thaw Burgers, and coat hands with oil so Burgers do not stick to your hands whilst forming the fingers.
