Chicken Fingers With Apricot Dipping Sauce Recipes

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CHICKEN BITES WITH APRICOT SAUCE



Chicken Bites with Apricot Sauce image

Satisfying a hungry crowd is simple with these oven-baked morsels. The bite-sized chicken pieces are served with an incredibly easy sauce that combines apricot preserves and mustard. -Michelle Krzmarzick, Redondo Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 2 dozen (1 cup sauce).

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 cup buttermilk, divided
2 large eggs
2 cups crushed cornflakes
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup apricot preserves
2 tablespoons prepared mustard

Steps:

  • Preheat oven to 350°. Place flour and 1/4 cup buttermilk in separate shallow bowls. In another shallow bowl, whisk eggs and remaining 1/4 cup buttermilk. In a fourth shallow bowl, combine cornflakes, onion powder, garlic salt, salt, oregano and pepper. Dip chicken in buttermilk, then dip in flour to coat all sides; shake off excess. Dip in egg mixture and then cornflake mixture, patting to help coating adhere. Arrange chicken in a greased 15x10x1-in. baking pan. , Bake until juices run clear, 15-18 minutes. In a small bowl, combine apricot preserves and mustard. Serve with chicken.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 0 fiber), Protein 6g protein.

CHICKEN FINGERS WITH SPANISH DIPPING SAUCE



Chicken Fingers with Spanish Dipping Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 14

1 roasted red pepper or pimento, roughly chopped (about 3/4 cup)
1/2 cup toasted almonds
2 slices firm-texture crustless white bread, torn (2.5 ounces)
1 small tomato, cored and roughly chopped
1 clove garlic, chopped
2 tablespoons red wine vinegar
1/2 cup olive oil
Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs
3 cups panko (Japanese bread crumbs)
4 boneless, skinless chicken breasts (about 6 ounces each)
Vegetable oil, for frying
Cole slaw, for serving

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.

Nutrition Facts : Calories 773, Fat 41 grams, SaturatedFat 5 grams, Cholesterol 204 milligrams, Sodium 286 milligrams, Carbohydrate 47 grams, Fiber 3.5 grams, Protein 52 grams

CHICKEN FINGERS WITH PEANUT APRICOT SAUCE



Chicken Fingers With Peanut Apricot Sauce image

If you do not have coriander on hand you can use ½ tsp dried basil. Also, orange marmalade can be used in lieu of the apricot jam.

Provided by queenbeatrice

Categories     Chicken Breast

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 egg
1 tablespoon cold water
1 cup dry breadcrumbs
1 tablespoon coriander, fresh, chopped
1 teaspoon cajun seasoning
1/4 teaspoon salt
1/4 cup apple juice
1/4 cup smooth peanut butter
2 tablespoons apricot jam
1 garlic clove, minced
1 1/2 teaspoons cider vinegar

Steps:

  • Slice each breast lengthwise into 4 equal strips.
  • In shallow bowl, whisk egg with cold water.
  • In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
  • Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
  • Arrange chicken on greased rimmed baking sheet.
  • Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
  • Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.

Nutrition Facts : Calories 382.7, Fat 12.3, SaturatedFat 2.8, Cholesterol 121.3, Sodium 516.1, Carbohydrate 31.2, Fiber 2.2, Sugar 8.6, Protein 36.6

HAM-WRAPPED CHICKEN FINGERS WITH APRICOT-MUSTARD DIPPING SAUCE



Ham-Wrapped Chicken Fingers with Apricot-Mustard Dipping Sauce image

A covering of ham gives our crispy oven-baked chicken fingers a tasty twist; serve with apricot-mustard dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 10

2 1/2 tablespoons unsalted butter, melted, plus more for baking sheet
12 chicken tenderloins, tendons removed
Salt and freshly ground pepper
6 thin slices of Black Forest or other cured ham, halved diagonally
1 cup plain breadcrumbs
1/4 cup finely grated Parmesan cheese
1/2 cup all-purpose flour
2 large eggs, lightly beaten with 2 teaspoons water
1/4 cup apricot jam
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 375 degrees. Butter a large, rimmed baking sheet, and set aside. Season chicken with salt and pepper. Wrap each piece in 1 ham slice.
  • Stir together breadcrumbs, melted butter, and cheese in a wide shallow bowl. Put the flour and egg mixture in separate bowls. Dredge chicken pieces in flour, then dip in egg mixture and breadcrumb mixture, pressing to coat completely.
  • Transfer coated chicken to prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.
  • Meanwhile, melt jam with 1 tablespoon water in a small saucepan over medium-low heat. Stir in mustard; cook until just heated through. Cover to keep warm.
  • Let chicken fingers cool slightly. Serve with dipping sauce.

EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES



Easy Chicken Fingers with Two Dipping Sauces image

Homemade chicken fingers, plus an apricot-honey sauce and a creamy blue-cheese dip will keep the whole family happy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h20m

Number Of Ingredients 11

1/2 cup low-fat buttermilk
2 teaspoons honey
1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
2/3 cup plain dried breadcrumbs
3 tablespoons vegetable oil, plus more for rack
Coarse salt
3 tablespoons apricot jam
7 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 cup crumbled blue cheese
1 scallion, thinly sliced

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.

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

CRISPY COCONUT CHICKEN FINGERS



Crispy Coconut Chicken Fingers image

Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!

Provided by Marie

Categories     Chicken

Time 45m

Yield 2 dozen

Number Of Ingredients 10

1 cup coconut
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1 egg, lightly beaten
1/3 cup melted butter
1 cup apricot preserves
2 tablespoons Dijon mustard

Steps:

  • Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
  • Dip chicken strips into egg, then coat with coconut mixture.
  • Place in shallow baking pan and drizzle with melted butter.
  • Bake at 400° for 25 minutes or until brown and cooked through, turning once.
  • Make sauce by combining apricot preserves and dijon mustard.

Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8

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