Parmesan Chicken Fingers With Lemon Sauce Recipes

PARMESAN CHICKEN FINGERS

Steps:

• In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving., In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. , Place chicken in a greased 15x10x1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce.

CHICKEN FINGERS WITH LEMON SAUCE

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.

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS

Steps:

• Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
• Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
• Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
• Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
• Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

PARMESAN CRUSTED CHICKEN WITH LEMON CREAM SAUCE

Steps:

• In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer. Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese. Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.
• Set up two shallow bowls. In one bowl, crack the egg and fork whisk to make an egg wash. In the second bowl, combine the parmesan cheese and dried Italian seasoning. Coat the chicken with the egg wash and then liberally coat with the parmesan mixture. Repeat this process with each piece of chicken.
• Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan. Cook for 5 minutes or until crispy and golden brown on the bottom. Flip and cook for 3 to 5 minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
• Remove the chicken from the pan and top with the sauce.

CHICKEN FINGERS WITH LEMON SAUCE

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 TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

EASY CHICKEN FINGERS WITH PARMESAN

Steps:

• Heat oven to 400°F.
• Add cheese to coating mix in shaker bag. Moisten chicken with water; gently shake off excess water.
• Add 2 or 3 chicken strips to shaker bag; close bag and shake gently until evenly coated. Place in single layer on baking sheet sprayed with cooking spray. Repeat with remaining chicken. Discard any remaining coating mixture.
• Bake 12 to 14 min. or until chicken is done. Serve with barbecue sauce.

PARMESAN CHICKEN FINGERS WITH LEMON SAUCE

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.