Saucy Chicken Finger Dip Food

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.

SAUCY CHICKEN FINGER DIP

Steps:

• Mix all ingredients in a small bowl and DIP!

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.

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.

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.

CHICKEN FINGER DIP

Steps:

• 1. Mix can chicken and cheese in electric mixer, till well blended. Add cream cheese. Once cream cheese is blended, slowly add hot sauce (you want to avoid it splattering) and ranch dressing.
• 2. Once dip is blended, Microwave for 4 mins, stir and microwave another 1-2 minutes. Serve with chips, tortia chips, or pretzels. This dip freezes well, and will keep in fridge for about a week, but it never lasts that long.

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.