Chicken Dippin Recipes

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THE BEST CHICKEN DIPPING SAUCE



The BEST Chicken Dipping Sauce image

The perfect dipping sauce for chicken and beyond!

Provided by Shelly

Categories     Sauce

Time 5m

Number Of Ingredients 5

1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon dijon mustard
2 1/2 tablespoons honey
2 tablespoons BBQ sauce ( I always use Sweet Baby Rays)

Steps:

  • In a medium bowl whisk all ingredients together.
  • Serve with grilled chicken, chicken nuggets, french fries, or even on a burger!

Nutrition Facts : ServingSize 1 tablespoon, Calories 128 calories, Sugar 5.8 g, Sodium 170.4 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 11.8 g, Fiber 1.1 g, Protein 2.7 g, Cholesterol 8.8 mg

PINK DIPPIN' SAUCE



Pink Dippin' Sauce image

A pink sauce that is great on just about everything. My family likes it on chicken, fish, game meat, beef, rice... We have found similar sauces at local Chinese restaurants.

Provided by mrs.rainwater

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 4h

Yield 16

Number Of Ingredients 6

¼ cup white sugar
¼ cup mustard powder
½ cup vegetable oil
½ cup mayonnaise
¼ cup ketchup
¼ cup water

Steps:

  • In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 4.8 g, Cholesterol 2.6 mg, Fat 13.1 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 80.9 mg, Sugar 4.1 g

CHICKEN TENDERS WITH DIPPING SAUCE



Chicken Tenders with Dipping Sauce image

Enjoy your dinner with crispy chicken coated with Progresso® Italian style bread crumbs and served with sauce - perfect for Halloween.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 14

1 cup buttermilk
2 1/2 teaspoons garlic powder
1 egg
2 lb uncooked chicken breast tenders (not breaded)
1 cup Gold Medal™ all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon ground red pepper (cayenne)
1 1/4 cups Progresso™ Italian style bread crumbs
Oil for deep frying
1/2 cup mayonnaise
1/4 cup hot-style ketchup
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Worcestershire 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.

Nutrition Facts : Calories 472, Carbohydrate 29 g, Fat 4, Fiber 1 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1131 mg

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE



Zaxby's Chicken Fingers Dipping Sauce image

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

½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
¼ teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper, or more to taste

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

CHICKEN DIPPIN'



Chicken Dippin' image

This dish is extra-rich! Incredibly easy to prepare. It is the kind of recipe that guarantees you can impress your guests without spending hours and hours in the kitchen! It's great served with rice, just add steamed fresh broccoli and you have a beautiful dinner! From Chef Paul Prudhomme's Fiery Foods That I Love cook book.

Provided by Sharon123

Categories     Southwestern U.S.

Time 45m

Yield 6 serving(s)

Number Of Ingredients 19

2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons ground turmeric
2 teaspoons paprika
2 teaspoons dried ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
3/4 teaspoon onion powder
3/4 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon black pepper
6 (5 ounce) boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 1/2 cups chopped onions
1/2 cup cane syrup
1/4 cup finely diced fresh jalapeno pepper
2 cups heavy cream

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • Sprinkle the chicken evenly with 2 Tablespoons of the seasoning mix. Rub it in well.
  • The turmeric in the seasoning mix turns the chicken a pretty golden color.
  • Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
  • Brown the chicken in batches, about 3 minutes on each side, then remove from the pot.
  • Add the onions to the pot and cook, stirring and scraping the pot frequently, for 8 minutes.
  • Stir in the syrup, jalapeno peppers, heavy cream, and remaining seasoning mix and scrape the pot bottom thoroughly to loosen all the brown bits.
  • Return the chicken and the accumulated juices to the pot and push it into the sauce.
  • Bring just to a boil, reduce the heat to low, then cover and cook, stirring occasionally, until the chicken is done, about 15 minutes.
  • Serve hot.

SPICED CHICKEN TENDERS WITH DIPPING SAUCES



Spiced Chicken Tenders with Dipping Sauces image

Provided by Sandra Lee

Categories     appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
1/2 cup all- purpose flour
1/2 packet southwest steak marinade mix
Freshly ground black pepper
3 cups corn bran cereal
1 egg, lightly beaten
1/2 cup buttermilk
1 pound chicken breast tenders
1 cup ketchup
1 1/2 cups honey
Dash Worcestershire sauce
1 cup yellow mustard

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.

DOUBLE DIPPED FRIED CHICKEN



Double Dipped Fried Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 12

3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce
3 cups flour
1 tablespoon kosher salt
Fresh cracked black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

Steps:

  • Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

CHICKEN' DIPPIN'



Chicken' Dippin' image

Make and share this Chicken' Dippin' recipe from Food.com.

Provided by PamelysAttempt

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/2 tablespoon Worcestershire sauce
1 teaspoon paprika
black pepper

Steps:

  • Combine all ingredients including a generous amount of black pepper (cover surface two or three times and mix in). It is best to let the sauce sit for a few hours before serving.

Nutrition Facts : Calories 542.2, Fat 39.8, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1588.9, Carbohydrate 49, Fiber 1.4, Sugar 23.3, Protein 3.1

LIP-SMACKIN' BBQ CHICKEN



Lip-Smackin' BBQ Chicken image

The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 12

2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup molasses
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces

Steps:

  • In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.

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