Chicken Fingers With Lemon Dip Recipes

CHICKEN FINGERS WITH LEMON SAUCE

Steps:

• In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. , In a shallow bowl, combine buttermilk and lemon zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture., In a large skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce.

"FRIED" CHICKEN FINGERS WITH HERBED RANCH DIP

Steps:

• Preheat the oven to 400 degrees F.
• For the chicken: Season the chicken breast strips with the salt and pepper. Sprinkle with the flour and toss to coat on all sides.
• In a small baking dish, combine the Greek yogurt and chipotle powder if using. Whisk to combine. In a second small baking dish, combine the breadcrumbs, garlic powder and mustard powder. Coat each chicken strip in the yogurt mixture and then the breadcrumb mixture. Place the strips on a wire rack set over a rimmed baking sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray the chicken strips with cooking spray and bake until golden and crunchy and the center is cooked through, 10 to 13 minutes.
• While the chicken bakes, make the dip: Whisk together the creme fraiche, mayonnaise, lemon juice, basil, parsley, chives and thyme in a medium bowl. Season with salt and pepper and refrigerate until ready to serve.

CHICKEN FINGERS WITH LEMON SAUCE

Steps:

• In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
• In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
• In an electric skillet, heat oil to 375. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.

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.