Recipe

Spanish Chicken Fingers Recipe

	Sortarican / All my dishes 6 months, 3 weeks ago Very quick and great for kids Prep:10m Cook:40m Servings:4	Sortarican
	spanish fry

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Ingredients

Bonless skinless chicken thighs

Flour

Salt

Pepper

Adobo

Oregano

Apple cider vinegar

Canola oil

Directions

Slice up the Chicken put in a bowl and season with salt pepper oregano and apple cider vinegar. I usually don’t measure when I cook. So just make sure it’s not in a soup of vinegar. Just make sure the vinegar and the spices are evenly distributed to all the chicken and let sit for 20 minutes.

In another bowl mix flour and Adobo. Usually about a cup a flour and 4 tables spoons of adobo. But you can adjust if you like. More Flour or more Adobo, that up to you.

Next in a large pan add in about a half a bottle of Canola oil. Have the level of oil high enough to just cover the chicken before you throw it in.

Next start to evenly coat the chick with the Flour Adobo mix. When the oil is hot enough throw the chicken in. It only takes a couple minutes to cook them so when you see them start to turn a yellow/brown color take them out and let sit on a paper towel to collect the extra oil. After they cool chow down.

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