ORANGE CHICKEN FINGERS
We lightened chicken fingers by coating them with a crunchy breading of crushed rice cereal and baking them. Paired it with a sweet tart low-sugar orange dipping sauce and crisp pea and carrot salad with a touch of honey and sesame oil, it becomes a complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
- Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
- Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
- Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
- In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
- Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.
Nutrition Facts : Calories 274, Fat 4.6 grams, SaturatedFat 0.8 grams, Cholesterol 66 milligrams, Sodium 357 milligrams, Carbohydrate 27 grams, Fiber 2 grams, Protein 30 grams
CHICKEN FINGERS WITH SPANISH DIPPING SAUCE
Steps:
- 1. Put the pepper, almonds, bread, tomato, garlic, and vinegar in a blender. Blend until roughly chopped. With the blade in motion, pour in the olive oil. Season with salt and pepper. Transfer to a bowl; if the sauce is very thick, add a little water to adjust the consistency. Keep covered in the refrigerator until ready to use. Makes about 1 1/4 cups.
- 2. Put the flour in a large bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs lightly. Put the panko in a separate bowl.
- 3. Cut the chicken breast lengthwise to make 12 even strips. Season with salt and pepper. Roll each finger first in the flour and shake off the excess. Transfer to the bowl with the egg and submerge to coat. Lift and let excess drip off. Roll in the panko and place on a wire rack set over a large baking sheet.
- 4. Heat about 1-inch oil in a large skillet to 360 degrees F. Working in batches, fry the fingers until browned, about 2 minutes per side. Serve with the sauce and coleslaw.
Nutrition Facts : Calories 773, Fat 41 grams, SaturatedFat 5 grams, Cholesterol 204 milligrams, Sodium 286 milligrams, Carbohydrate 47 grams, Fiber 3.5 grams, Protein 52 grams
SPICED CHICKEN TENDERS WITH DIPPING SAUCES
Steps:
- Heat several inches of oil in a deep pot to 375 degrees F.
- For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
- For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.
CHICKEN FINGERS DIPPING SAUCE
Make and share this Chicken Fingers Dipping Sauce recipe from Food.com.
Provided by randy525
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130.5, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 379.5, Carbohydrate 11.1, Fiber 0.1, Sugar 5.4, Protein 0.6
ZAXBY'S CHICKEN FINGERS DIPPING SAUCE
This sauce is really good with chicken and a great alternative to the traditional BBQ sauce. I like the full teaspoon of black pepper. This is also great on a chicken sandwich.
Provided by franny
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142.7 calories, Carbohydrate 3.4 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 218 mg, Sugar 2.6 g
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