Dijon Saltine And Wheat Germ Crusted Chicken Fingers With Ranch Dipping Sauce Recipes

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CHICKEN FINGERS WITH APRICOT DIPPING SAUCE



Chicken Fingers with Apricot Dipping Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings, 4 (4-piece) servings

Number Of Ingredients 11

Vegetable oil, for frying
2 ¿3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
1/2 a lemon, juiced (about 2 tablespoons)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt, plus more as needed
1 1/4 to 1 1/2 cups cold seltzer water
1 pound boneless, skinless, chicken breast halves (about 2 large breasts)

Steps:

  • Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
  • For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
  • Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
  • Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE



Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce image

a deep-frying thermometer, optional

Provided by Eddie Jackson

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

1/2 cup mayonnaise
1/4 cup buttermilk, shaken
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
2 scallions, finely chopped
1 tablespoon sriracha
1/2 teaspoon sugar
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips
3 large eggs
1 tablespoon sriracha
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips
Vegetable oil, for frying
Crudites, such as celery, peppers and endive, for serving

Steps:

  • For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
  • For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
  • Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
  • Sprinkle the chicken strips with some salt and pepper.
  • Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
  • Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
  • Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

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