Best 7 Chicken Fingers With Orange Dipping Sauce Recipes

CHICKEN FINGERS WITH ORANGE DIPPING SAUCE

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.

ORANGE CHICKEN FINGERS

Steps:

• Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
• Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
• Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
• Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
• In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
• Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.

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.

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.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

OVEN CHICKEN FINGERS WITH TWO SAUCES

Steps:

• Preheat oven to 350 degrees.
• In a plastic bag, mix bread crumbs and Parmesan cheese; set aside.
• In a small bowl, combine garlic and oil. Flatten the chicken to 1/2-in. thickness; cut into 1-in.-wide strips and season with salt and pepper. Dip strips in oil; coat with crumb mixture.
• Place on a greased baking sheet. Bake for 20 minutes or until golden brown. Serve with dipping sauces.
• To Mke Cranberry Orange Sauce: Combine cranberries, orange juice and water; bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes more, crushing the berries while stirring.
• To Make Honey Mustard Sauce: Combine honey mustard sauce, dissolve cornstarch in 1 tablespoon water in a saucepan. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly.

CHICKEN FINGERS WITH DIPPING SAUCE

Steps:

• Trim visible fat from chicken; cut each breast into 6 even strips.
• Coat chicken pieces with yogurt.
• Combine cracker crumbs, thyme, marjoram and curry.
• Roll chicken strips in crumbs.
• Place chicken in single layer on cake rack set in baking pan.
• Bake at 375 degrees for 25 minutes or until crumbs are lightly browned and crisp.
• Remove from oven.
• FOR DIPPING SAUCE: Combine yogurt, catsup, celery, soy sauce, garlic (if desired) and pepper to taste.
• Serve as dip for chicken fingers.