South Pacific Chicken Strips With Guava Dipping Sauce Recipes

CHICKEN SAUTé WITH GUAVA SAUCE

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions to skillet and stir 30 seconds. Remove skillet from heat. Add nectar and lime juice, then rum. Boil until sauce is lightly thickened and reduced to 1/2 cup, scraping up any browned bits, about 6 minutes. Mix in chopped cilantro; season with salt and pepper. Return chicken and any accumulated juices to skillet; simmer until heated through, about 1 minute.
• Arrange chicken on plates. Top with sauce; garnish with cilantro sprigs.

CHICKEN TENDERS WITH DIPPING SAUCE

Steps:

• In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
• In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
• Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with 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 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.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• Place crackers in a resealable bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
• Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

SOUTHWEST DIPPING SAUCE

Steps:

• In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.