Best 10 Chicken Fingers With Lemon Dip Recipes

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Chicken fingers with lemon dip is a classic dish that is both delicious and easy to make. The crispy chicken fingers are coated in a flavorful breading and then fried until golden brown. The lemon dip is the perfect complement to the chicken, adding a bright and tangy flavor. This dish is perfect for a quick and easy weeknight meal or for a party appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN FINGERS WITH LEMON SAUCE



Chicken Fingers with Lemon Sauce image

My husband turned up his nose when he saw me making this the first time, but he absolutely flipped when he tasted it. I like to serve it with an apple rice pilaf salad.-Amanda Donnelly, Fairborn, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (1-1/4 cups sauce).

Number Of Ingredients 10

1 jar (10 ounces) lemon curd
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1 cup buttermilk
1 tablespoon grated lemon zest
1 cup all-purpose flour
1/2 cup cornstarch
1-1/4 pounds boneless skinless chicken breasts, cut into strips
Oil for frying

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.

Nutrition Facts : Calories 680 calories, Fat 21g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 271mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 32g protein.

"FRIED" CHICKEN FINGERS WITH HERBED RANCH DIP



Provided by Damaris Phillips

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/2 pounds boneless skinless chicken breast, cut into 1 1/2-inch-wide strips
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup all-purpose flour
1 cup Greek yogurt
2 teaspoons chipotle powder, optional
1 1/2 cups fine breadcrumbs
1 teaspoon garlic powder
1 teaspoon mustard powder
Nonstick cooking spray
1 cup creme fraiche or sour cream
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 cup chopped fresh basil
1/4 cup fresh parsley leaves, chopped
2 tablespoons sliced fresh chives
1 teaspoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the chicken: Season the chicken breast strips with the salt and pepper. Sprinkle with the flour and toss to coat on all sides.
  • In a small baking dish, combine the Greek yogurt and chipotle powder if using. Whisk to combine. In a second small baking dish, combine the breadcrumbs, garlic powder and mustard powder. Coat each chicken strip in the yogurt mixture and then the breadcrumb mixture. Place the strips on a wire rack set over a rimmed baking sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray the chicken strips with cooking spray and bake until golden and crunchy and the center is cooked through, 10 to 13 minutes.
  • While the chicken bakes, make the dip: Whisk together the creme fraiche, mayonnaise, lemon juice, basil, parsley, chives and thyme in a medium bowl. Season with salt and pepper and refrigerate until ready to serve.

SUPER EASY CHICKEN FINGERS



Super Easy Chicken Fingers image

These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.

Provided by Trudi Davidoff

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 3

1 pound skinless, boneless chicken breast halves - cut into bite size pieces
4 tablespoons butter, melted
1 ¼ cups Italian seasoned bread crumbs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
  • Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE



Zaxby's Chicken Fingers Dipping Sauce image

This sauce is really good with chicken and a great alternative to the traditional BBQ sauce. I like the full teaspoon of black pepper. This is also great on a chicken sandwich.

Provided by franny

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h10m

Yield 6

Number Of Ingredients 5

½ cup mayonnaise
¼ cup ketchup
½ teaspoon garlic powder
¼ teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper, or more to taste

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.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 3.4 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 218 mg, Sugar 2.6 g

EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES



Easy Chicken Fingers with Two Dipping Sauces image

Homemade chicken fingers, plus an apricot-honey sauce and a creamy blue-cheese dip will keep the whole family happy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h20m

Number Of Ingredients 11

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

Steps:

  • 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.

CHICKEN FINGERS WITH LEMON SAUCE



Chicken Fingers With Lemon Sauce image

Make and share this Chicken Fingers With Lemon Sauce recipe from Food.com.

Provided by Courtly

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) jar lemon curd
1/4 cup chicken broth
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1 cup buttermilk
1 tablespoon grated lemon peel
1 cup flour
1/2 cup cornstarch
1 1/4 lbs boneless skinless chicken breasts, cut into strips
vegetable oil (for frying)

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 FINGERS WITH LEMON DIP



Chicken Fingers With Lemon Dip image

This recipe was found in the April/May 2008 issue of the Taste of Home magazine, it has been tweaked a little to suit our tastes! Another recipe that goes well as an appetizer as well as a main course!

Provided by Sydney Mike

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 (10 ounce) jars lemon curd
1/2 cup chicken broth
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 cups buttermilk
3 tablespoons lemon zest, minced
2 cups all-purpose flour
1 cup cornstarch
3 large boneless skinless chicken breasts, cut into 1-inch strips (about 24 ounces)
2 tablespoons vegetable oil (more, if needed)

Steps:

  • In a small saucepan, whisk together the lemon curd, chicken broth, soy sauce & ground ginger until well-combined, then cook & stir over medium heat until heated through. Remove from heat, but keep warm.
  • In a shallow container, whisk together the buttermilk & lemon zest & set aside.
  • In a second bowl, whisk together the flour & cornstarch.
  • Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
  • Preferably using an electric skillet, heat oil to 375 degrees F, then fry chicken, 3 or 4 strips at a time, on each side for 2 to 3 minutes or until golden brown. Drain the cooked strips on several layers of paper towels, & when finished, serve with the lemon dip, if using as an appetizer, or layer the fingers over a side of brown rice & top with the lemon curd mixture.

LEMON-PEPPER FRIED "CHICKEN" TENDERS



Lemon-Pepper Fried

Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.

Provided by Kardea Brown

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Two 14-ounce packages firm tofu
3 cups "no chicken" broth (or broth made with no chicken base)
Peanut or canola oil, for frying
1 1/2 cups unsweetened almond milk
1 1/2 tablespoons white vinegar
2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup lemon-pepper seasoning, plus more for sprinkling
Kosher salt and freshly ground black pepper
1 cup vegan mayonnaise
1/4 cup unsweetened almond milk
1 teaspoon dried parsley
1 teaspoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper

Steps:

  • For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
  • Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
  • Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  • For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
  • Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
  • Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.

CHICKEN FINGERS WITH ORANGE DIPPING SAUCE



Chicken Fingers with Orange Dipping Sauce image

An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

Finely grated zest of 2 oranges
3/4 cup orange juice
1/4 cup freshly squeezed lemon juice
2 cloves garlic, crushed
3/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), cut into 1/2-inch-wide strips
1/2 cup plain breadcrumbs
1 tablespoon unsalted butter
1/2 teaspoon freshly ground pepper
1 tablespoon cornstarch
1/4 cup honey
Vegetable-oil cooking spray

Steps:

  • In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
  • Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
  • Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

TASTY CHICKEN FINGERS



Tasty Chicken Fingers image

With a crispy exterior, these moist homemade chicken fingers are so simple to put together. "You can prepare them as a snack or meal in 30 minutes, and they're always a hit," promises Catherine Starbird of Warrenton, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 cup seasoned bread crumbs
1 envelope ranch salad dressing mix
1/4 teaspoon pepper
2 eggs
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup vegetable oil

Steps:

  • In a shallow bowl, combine the bread crumbs, salad dressing mix and pepper. In another shallow bowl, beat the eggs. Dip chicken strips in eggs, then coat with crumb mixture. In a large skillet, cook chicken in oil in batches for 10-12 minutes or until juices run clear, turning once. Drain on paper towels.

Nutrition Facts :

Tips:

  • For crispy chicken fingers, use a combination of flour, cornstarch, and bread crumbs for the coating.
  • Season the chicken fingers generously with salt and pepper, and add your favorite herbs and spices.
  • To ensure that the chicken fingers are cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
  • Serve the chicken fingers hot with your favorite dipping sauce, such as honey mustard, ranch dressing, or the lemon dip provided in the recipe.
  • For a healthier version of chicken fingers, bake them in the oven instead of frying them.

Conclusion:

Chicken fingers are a versatile and delicious snack or meal that can be enjoyed by people of all ages. With a crispy coating and tender, juicy interior, chicken fingers are a crowd-pleaser. Whether you serve them with a classic dipping sauce or something more creative, chicken fingers are sure to be a hit. So next time you're looking for a quick and easy meal, give chicken fingers a try. You won't be disappointed!

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