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Gallery Easy Chicken Fingers with Two Dipping Sauces Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup low-fat buttermilk 2 teaspoons honey 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips 2/3 cup plain dried breadcrumbs 3 tablespoons vegetable oil, plus more for rack Coarse salt 3 tablespoons apricot jam 7 teaspoons fresh lemon juice 2 teaspoons Dijon mustard 1/2 cup crumbled blue cheese 1 scallion, thinly sliced
Cook’s Notes If marinating the chicken in a resealable bag, place it on a plate to catch any drips. Instead of cutting the chicken meat into strips, you can buy precut chicken tenders (from the breast).
Gallery Easy Chicken Fingers with Two Dipping Sauces
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Gallery
Easy Chicken Fingers with Two Dipping Sauces
Easy Chicken Fingers with Two Dipping Sauces
Easy Chicken Fingers with Two Dipping Sauces
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 4
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup low-fat buttermilk 2 teaspoons honey 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips 2/3 cup plain dried breadcrumbs 3 tablespoons vegetable oil, plus more for rack Coarse salt 3 tablespoons apricot jam 7 teaspoons fresh lemon juice 2 teaspoons Dijon mustard 1/2 cup crumbled blue cheese 1 scallion, thinly sliced
Directions
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.
Cook’s Notes If marinating the chicken in a resealable bag, place it on a plate to catch any drips. Instead of cutting the chicken meat into strips, you can buy precut chicken tenders (from the breast).
Cook’s Notes
If marinating the chicken in a resealable bag, place it on a plate to catch any drips. Instead of cutting the chicken meat into strips, you can buy precut chicken tenders (from the breast).
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
4 Ratings 5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 0 2 star values: 1 1 star values: 0
All Reviews for Easy Chicken Fingers with Two Dipping Sauces
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Chicken Fingers with Two Dipping Sauces
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
