- 4 pcs chicken breast fillet, skinless
- 125 grams flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pc egg, beaten
- 250 grams bread crumbs
- 12 pcs black olives, pitted
- 1/2 cup tomato paste
- Cooking oil
- Cut chicken breasts into 3/4 inch strips.
- Season with salt and pepper.
- Dredge in flour, egg and bread crumbs.
- Repeat process.
- Deep-fry chicken fingers in oil.
- Brush chicken fingers tip with tomato paste and put black olives as fingernails.
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