Chicken Finger Dip Recipes

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 FINGER DIPPING SAUCE

Steps:

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

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

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.

SAUCY CHICKEN FINGER DIP

Steps:

• Mix all ingredients in a small bowl and DIP!

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.