Best 5 Chicken Finger Dipping Sauce Recipes

CHICKEN FINGER DIPPING SAUCE

Steps:

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

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.

CHICKEN FINGERS WITH ORANGE DIPPING SAUCE

Steps:

• In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
• Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
• Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

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 DIPPING SAUCE

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.