Chicken Dippers With Sauces Recipes

CHICKEN DIPPERS WITH SAUCES

Steps:

• Bake chicken nuggets as directed on package.
• Meanwhile, in small saucepan mix all ingredients for sweet and sour sauce. Cook over medium heat until mixture boils and thickens, stirring constantly.
• In another small saucepan mix all ingredients for tangy chili sauce. Cook over low heat, stirring mixture until well blended and thoroughly heated. Serve chicken nuggets with warm sauces.

CHICKEN DIPPERS WITH MUSTARD SAUCE RECIPE

Steps:

• Mix together the flour, pepper and salt in a shallow dish. Place the beaten eggs in another shallow dish. Dust the chicken pieces with a little of the flour. Dip in the beaten egg then roll in the flour to give a thick coating.
• Heat the oil in a large deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Shallow fry the coated chicken in 2 to 3 batches, for 7 to 8 mins, until crisp, golden and cooked through, turning once. Remove with a slotted spoon and drain thoroughly on kitchen paper.
• To make the sauce, mix the mayonnaise, mustard, honey and paprika in a small bowl. Serve with the hot chicken dippers.

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.

SWEET-SOUR CHICKEN DIPPERS

Steps:

• Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.

CHICKEN TENDERS WITH DIPPING SAUCE

Steps:

• In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
• In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
• Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with sauce.

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.

GRILLED BUTTERMILK CHICKEN TENDERS WITH DIPPING SAUCES

Steps:

• In a bowl or resealable plastic bag, season chicken with salt and pepper. Add buttermilk and scallions, massaging to evenly coat chicken. Refrigerate at least 12 hours and up to 1 day.
• Drain chicken; discard scallions. Wrap each tender with a strip of bacon and thread onto skewers, being sure to skewer bacon at top and bottom of each strip.
• Preheat a grill for direct-heat cooking over medium. Brush grates with oil. Add chicken, cover, and cook, turning skewers a few times, until bacon is crisp and chicken is just cooked through, 8 to 10 minutes. Serve with tomatoes, cucumbers, and dipping sauces.

COPYCAT DIPPING SAUCE

Steps:

• Mix mayonnaise, yellow mustard, barbecue sauce, and honey together in a small bowl.

BOURSIN CHICKEN THIGHS

Steps:

• Pat chicken thighs dry with paper towels and season with salt and pepper.
• Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
• Turn chicken and continue cooking about 2 minutes.
• Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
• Remove chicken to a plate or serving platter and keep warm.
• Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
• Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.