Mitzis Chicken Fingers Recipes

MITZI'S CHICKEN FINGERS

Steps:

• Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside,.
• Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2" into a 6 quart Dutch oven; heat over medium-high heat until deep fry thermometer reads 325 degrees.
• Working in batches, coat chicken with flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

MITZI'S CHICKEN FINGERS

Steps:

• 1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside. 2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

GROWN UP CHICKEN FINGERS

Steps:

• In a medium bowl, whisk together the mayonnaise, honey, dill, mustard powder, and lemon juice; season with salt and pepper and set aside.
• In another medium bowl, toss together the chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside.
• Prepare 3 separate shallow dishes - 1 with flour, 1 with eggs, and 1 with breadcrumbs.
• Pour 2" of oil into a Dutch oven and heat over medium high heat to a temperature of 325 degrees F.
• Working in batches coat chicken in flour, shake, dip in egg, coat in breadcrumbs; fry until golden brown and crisp, about 3 minutes.
• Drain on paper toweling.
• Serve immediately with dipping sauce.

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl. Add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of pepper once more.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

BREADED CHICKEN FINGERS

Steps:

• Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
• In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
• Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
• Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.