CHICKEN FINGERS WITH LEMON SAUCE
My husband turned up his nose when he saw me making this the first time, but he absolutely flipped when he tasted it. I like to serve it with an apple rice pilaf salad.-Amanda Donnelly, Fairborn, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/4 cups sauce).
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm. , In a shallow bowl, combine buttermilk and lemon zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture., In a large skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce.
Nutrition Facts : Calories 680 calories, Fat 21g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 271mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 32g protein.
GUILTLESS OVEN-FRIED CHICKEN FINGERS
Steps:
- Heat the oven to 350 degrees F.
- In a large bowl, combine the mayonnaise and curry paste, to taste. Thin this with a little water, 1 tablespoon at a time, until you get the consistency of heavy cream, and season with salt and pepper.
- Cut the chicken breasts into thick strips. Drop the strips into the bowl and coat them well with the curry mayonnaise. Cover and refrigerate for at least 5 minutes or up to 1 hour.
- Pour the bread crumbs onto a plate and toss the chicken strips well to completely cover them. Put them onto a nonstick baking sheet and into the oven. Cook for 15 to 20 minutes, or until the chicken is browned and cooked through.
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES
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
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.
ULTIMATE CHICKEN FINGERS
Make it a fun night at home with this easy family-favorite for dinner!
Provided by Bisquick(R)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 13.1 g, Cholesterol 126.6 mg, Fat 17.8 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 9 g, Sodium 752.5 mg, Sugar 0.6 g
CONTEST-WINNING CRISPY CHICKEN FINGERS
My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
ULTIMATE CHICKEN FINGERS
Restaurant food made at home! Did you know it could be so easy?
Provided by By Betty Crocker Kitchens
Categories Entree
Time 34m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with foil; spray with cooking spray.
- Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
- Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 2 g, TransFat 1 g
CHICKEN FINGERS WITH LEMON SAUCE
Make and share this Chicken Fingers With Lemon Sauce recipe from Food.com.
Provided by Courtly
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
- In a shallow bowl, combine buttermilk and lemon peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
- In an electric skillet, heat oil to 375. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.
CHICKEN FINGERS WITH LEMON DIP
This recipe was found in the April/May 2008 issue of the Taste of Home magazine, it has been tweaked a little to suit our tastes! Another recipe that goes well as an appetizer as well as a main course!
Provided by Sydney Mike
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, whisk together the lemon curd, chicken broth, soy sauce & ground ginger until well-combined, then cook & stir over medium heat until heated through. Remove from heat, but keep warm.
- In a shallow container, whisk together the buttermilk & lemon zest & set aside.
- In a second bowl, whisk together the flour & cornstarch.
- Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
- Preferably using an electric skillet, heat oil to 375 degrees F, then fry chicken, 3 or 4 strips at a time, on each side for 2 to 3 minutes or until golden brown. Drain the cooked strips on several layers of paper towels, & when finished, serve with the lemon dip, if using as an appetizer, or layer the fingers over a side of brown rice & top with the lemon curd mixture.
PARMESAN CHICKEN FINGERS WITH LEMON SAUCE
Make and share this Parmesan Chicken Fingers With Lemon Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- For the Parmesan Chicken Fingers: Preheat oven to 400°F Line a baking sheet with aluminum foil, then coat with cooking spray.
- In a large mixing bowl, combine chicken and olive oil, then toss to coat evenly.
- In a plastic bag, mix together bread crumbs, Parmesan cheese, flour, garlic powder, oregano, salt and pepper. Working with several strips at a time, place chicken in bag and shake to coat. Transfer to prepared baking sheet.
- Bake for 10 minutes, flip, then continue baking until the chicken is golden brown and cooked throughout, about 12-15 minutes. Drizzle with lemon sauce and serve immediately.
- For the Lemon Sauce: Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute, being sure not to let it brown. Sprinkle with flour, then cook, stirring constantly, until light golden brown in color. Add chicken broth, zest and lemon juice, lower heat and whisk constantly until thickened, about 2-3 minutes. Stir in butter and parsley and serve immediately.
Nutrition Facts : Calories 650.4, Fat 32.7, SaturatedFat 9, Cholesterol 166.3, Sodium 1277.7, Carbohydrate 28, Fiber 1.9, Sugar 2.2, Protein 58.1
CHICKEN FINGERS WITH GARLIC BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2-inch wide.
- Blend salt, pepper, oregano and the flour well in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.
- Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 6 grams, Sodium 818 milligrams, Sugar 1 gram, TransFat 0 grams
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