Chicken Fingers Remoulade Recipes

CHICKEN FINGERS REMOULADE

Steps:

• In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
• Cover; chill for 30 minutes.
• Meanwhile, preheat over to 425°.
• Spray a large baking sheet with vegetable cooking spray.
• For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
• In a small bowl, beat together eggs, olive oil and water.
• Cut each chicken breast into 1" strips.
• Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
• Dredge chicken in crumb mixture, turning to coat evenly.
• Place chicken fingers on prepared baking sheet.
• Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
• Serve the chicken while hot with the remoulade sauce on the side.

CHEF JOHN'S REMOULADE 2.0

Steps:

• Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
• Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.