Chicken Fingers With Plum Dipping Sauce Recipes

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 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.

DIJON, SALTINE AND WHEAT GERM CRUSTED CHICKEN FINGERS WITH RANCH DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly.
• Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.
• Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce.
• Combine all the ingredients in a bowl.
• Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!

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.

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.