Chicken Fingers With Dipping Sauce Food

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

CHICKEN FINGER DIPPING SAUCE

Steps:

• Combine all ingredients and whisk until all is incorporated.
• Refrigerate after use.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

CHICKEN FINGER DIPPING SAUCE RECIPE

Steps:

• Mix mayonnaise and ketchup in a small bowl until fully combined.
• Add in the remaining ingredients a little at a time so you can adjust to your taste preference. Pro Tip: Add more hot sauce if you like a spicier flavor.
• Serve with chicken fingers or nuggets or place in the refrigerator for later use.

CHICKEN FINGERS WITH PLUM DIPPING SAUCE

Steps:

• FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
• Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
• Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
• Add chicken strips to mayo & turn to coat all over.
• Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
• Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
• Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
• FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
• Place in center of serving platter, & when fingers are baked, arrange them around the bowl.

CHICKEN FINGERS WITH DIPPING SAUCE

Steps:

• Trim visible fat from chicken; cut each breast into 6 even strips.
• Coat chicken pieces with yogurt.
• Combine cracker crumbs, thyme, marjoram and curry.
• Roll chicken strips in crumbs.
• Place chicken in single layer on cake rack set in baking pan.
• Bake at 375 degrees for 25 minutes or until crumbs are lightly browned and crisp.
• Remove from oven.
• FOR DIPPING SAUCE: Combine yogurt, catsup, celery, soy sauce, garlic (if desired) and pepper to taste.
• Serve as dip for chicken fingers.

CHICKEN FINGERS DIPPING SAUCE

Steps:

• Mix together the mayo, ketchup and garlic powder blending well. Add.
• worcestershire sauce and blend well. Cover surface of sauce with black.
• pepper until just coated. Blend well. Repeat process covering surface
• of.
• sauce with
• black pepper and stir until blended well. Refrigerate for at least two
• hours.
• prior to use to allow the flavors to mingle.

CHICKEN FINGERS

Steps:

• Cut the chicken into 1/2-in. strips; Combine the egg, buttermilk and garlic powder in a shallow dish; add chicken. Turn to coat.; cover and refrigerate for 2-4 hours. , Drain and discard marinade. In another shallow dish, combine the flour, bread crumbs, salt and baking powder; add chicken. Toss to coat., In a deep cast-iron or electric skillet, heat oil to 375°. Fry the chicken in batches until golden brown on both sides, 4-5 minutes. Drain on paper towels. If desired, sprinkle with parsley.