Chicken Fingers With Orange Dipping Sauce Food

EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES

Steps:

• In a large bowl or resealable plastic bag, combine 1/2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.
• Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.
• Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.
• Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1/4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.

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.

CHICKEN FINGERS WITH ORANGE DIPPING SAUCE

Steps:

• In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
• Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
• Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

CHICKEN FINGERS WITH PEANUT APRICOT SAUCE

Steps:

• Slice each breast lengthwise into 4 equal strips.
• In shallow bowl, whisk egg with cold water.
• In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
• Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
• Arrange chicken on greased rimmed baking sheet.
• Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
• Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.

CHICKEN FINGERS WITH LEMON DIP

Steps:

• In a small saucepan, whisk together the lemon curd, chicken broth, soy sauce & ground ginger until well-combined, then cook & stir over medium heat until heated through. Remove from heat, but keep warm.
• In a shallow container, whisk together the buttermilk & lemon zest & set aside.
• In a second bowl, whisk together the flour & cornstarch.
• Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
• Preferably using an electric skillet, heat oil to 375 degrees F, then fry chicken, 3 or 4 strips at a time, on each side for 2 to 3 minutes or until golden brown. Drain the cooked strips on several layers of paper towels, & when finished, serve with the lemon dip, if using as an appetizer, or layer the fingers over a side of brown rice & top with the lemon curd mixture.

SESAME CHICKEN FINGERS WITH SPICY ORANGE DIPPING SAUCE

Steps:

• Mix marinade ingredients (buttermilk, marmalade, soy sauce) in a medium bowl. Add the chicken tenders to the marinade and stir to coat completely with the marinade. Cover with plastic wrap and chill in the refrigerator for 30 minutes to an hour (or longer).
• While the chicken is marinating, prepare the breading. Heat aÂmedium sized thick-bottomed skillet on medium high heat. Add the panko breadcrumbs to the dry hot pan and spread the breadcrumbs so they are in an even layer in the pan. Lower the heat to medium and stir frequently until the breadcrumbs begin to brown. Once you can see visible browning, stir in the raw sesame seeds. Continue to cook in the pan, stirring frequently until the mixture isÂa deep golden color. Remove from heat. Stir in the olive oil and the salt and stir until all of the breadcrumbs and sesame seeds are lightly coated with the oil.
• Pre-heat oven to 400°F. Line a roasting with aluminum foil and place a baking rack on top. Brush or spray the rack with a little cooking oil. Place the toasted breadcrumb mixture in a shallow bowl for dredging. Remove the chicken tenders one at a time from the marinade Â(do not wipe off the marinade) and dredge them in the bread crumb mixture. Place them on the prepared rack on the roasting pan.
• Bake chicken tenders at 400°F for 15 minutes. Remove from oven and let cool for 5 minutes before serving.
• While the chicken tenders are baking, prepare the dipping sauce. In a small bowl stir together the orange marmalade, soy sauce, sriracha hot sauce, and seasoned rice vinegar.
• Serve sesame chicken fingers with the spicy orange dipping sauce.