Best 2 Dijon Saltine And Wheat Germ Crusted Chicken Fingers With Ranch Dipping Sauce Recipes

Are you craving a quick, delicious, and unique chicken dish that packs a flavor punch? Look no further than dijon saltine and wheat germ crusted chicken fingers served with a creamy ranch dipping sauce. This recipe is a delightful fusion of textures and flavors that will satisfy your taste buds and leave you wanting more. The combination of Dijon mustard, salty crackers, and nutty wheat germ creates a crispy, flavorful coating for the tender chicken, while the ranch dipping sauce adds a cooling, creamy complement. It's a perfect meal for busy weeknights, game days, or casual gatherings with friends and family. Get ready to experience a culinary journey that will tantalize your senses and make you a fan of this dijon saltine and wheat germ crusted chicken finger recipe.

Here are our top 2 tried and tested recipes!

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Chicken Fingers with Apricot Dipping Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings, 4 (4-piece) servings

Number Of Ingredients 11

Ingredients

Vegetable oil, for frying
2 ¿3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons ketchup
6 slices unpeeled fresh ginger
1/2 a lemon, juiced (about 2 tablespoons)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons fine salt, plus more as needed
1 1/4 to 1 1/2 cups cold seltzer water
1 pound boneless, skinless, chicken breast halves (about 2 large breasts)

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.

SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS WITH SRIRACHA RANCH DIPPING SAUCE

Sweet Chili Chip-Crusted Chicken Fingers with Sriracha Ranch Dipping Sauce image

a deep-frying thermometer, optional

Provided by Eddie Jackson

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup mayonnaise
1/4 cup buttermilk, shaken
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
2 scallions, finely chopped
1 tablespoon sriracha
1/2 teaspoon sugar
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
One 10-ounce bag sweet chili flavor tortilla chips or your favorite flavor chips
3 large eggs
1 tablespoon sriracha
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds boneless skinless chicken breasts, cut lengthwise into 1-inch strips
Vegetable oil, for frying
Crudites, such as celery, peppers and endive, for serving

Steps:

For the sriracha ranch dipping sauce: In a medium bowl, whisk together the mayonnaise, buttermilk, sour creamcilantro, parsley, scallions, sriracha, sugar and lime zest and juice until smooth. Season with salt and pepper.
For the chicken: Crumble the chips into a food processor and process until finely ground. (You should have about 3 cups crumbs.) Spread the crumbs in a large shallow bowl.
Beat the eggs and sriracha in a second shallow bowl, and combine the flour, 1/2 teaspoon salt and some pepper in a third shallow bowl.
Sprinkle the chicken strips with some salt and pepper.
Heat about 1 inch vegetable oil in a large cast-iron skillet until a few crumbs sizzle on contact (350 to 360 degrees F).
Dredge the chicken in the flour, then the egg, then the crumbs. Fry, in batches, until crisp and golden, about 4 minutes per batch. Drain on paper towels.
Sprinkle with salt and serve warm with the sriracha ranch dipping sauce and crudites.

Tips:

To make sure the chicken fingers are evenly coated, place the chicken strips in a large bowl or resealable plastic bag with the flour mixture, saltine cracker crumbs, wheat germ, Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. Shake or toss to coat.
Transfer the chicken fingers to a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until the chicken is cooked through and golden brown.
Serve immediately with the ranch dipping sauce.
For a crispy coating, use panko breadcrumbs instead of saltine cracker crumbs.
If you don't have wheat germ, you can substitute bread crumbs or crushed cornflakes.
Add a teaspoon of dried thyme or oregano to the flour mixture for extra flavor.
Sprinkle the chicken fingers with grated Parmesan cheese before baking for a cheesy crust.
Serve the chicken fingers with your favorite dipping sauce, such as honey mustard, barbecue sauce, or sweet and sour sauce.

Conclusion:

This Dijon saltine and wheat germ crusted chicken fingers recipe is a delicious and easy way to make a classic comfort food. The chicken fingers are crispy on the outside and tender on the inside, and the Dijon mustard and wheat germ add a unique and flavorful twist. Serve with the ranch dipping sauce for a complete meal that the whole family will enjoy.