ZAXBY'S CHICKEN FINGERS DIPPING SAUCE
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
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
CHICKEN FINGER DIPPING SAUCE
Also, you may salt to taste. Since this recipe seems to have dissapointed so many, I've changed the name to protect the innocent.
Provided by gailanng
Categories Sauces
Time 10m
Yield 3/4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and whisk until all is incorporated.
- Refrigerate after use.
CHICKEN FINGERS WITH SPANISH DIPPING SAUCE
Steps:
- 1. Put the pepper, almonds, bread, tomato, garlic, and vinegar in a blender. Blend until roughly chopped. With the blade in motion, pour in the olive oil. Season with salt and pepper. Transfer to a bowl; if the sauce is very thick, add a little water to adjust the consistency. Keep covered in the refrigerator until ready to use. Makes about 1 1/4 cups.
- 2. Put the flour in a large bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs lightly. Put the panko in a separate bowl.
- 3. Cut the chicken breast lengthwise to make 12 even strips. Season with salt and pepper. Roll each finger first in the flour and shake off the excess. Transfer to the bowl with the egg and submerge to coat. Lift and let excess drip off. Roll in the panko and place on a wire rack set over a large baking sheet.
- 4. Heat about 1-inch oil in a large skillet to 360 degrees F. Working in batches, fry the fingers until browned, about 2 minutes per side. Serve with the sauce and coleslaw.
Nutrition Facts : Calories 773, Fat 41 grams, SaturatedFat 5 grams, Cholesterol 204 milligrams, Sodium 286 milligrams, Carbohydrate 47 grams, Fiber 3.5 grams, Protein 52 grams
CHICKEN FINGERS DIPPING SAUCE
Make and share this Chicken Fingers Dipping Sauce recipe from Food.com.
Provided by randy525
Categories Sauces
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the mayo, ketchup and garlic powder blending well. Add.
- worcestershire sauce and blend well. Cover surface of sauce with black.
- pepper until just coated. Blend well. Repeat process covering surface
- of.
- sauce with
- black pepper and stir until blended well. Refrigerate for at least two
- hours.
- prior to use to allow the flavors to mingle.
Nutrition Facts : Calories 130.5, Fat 9.9, SaturatedFat 1.4, Cholesterol 7.6, Sodium 379.5, Carbohydrate 11.1, Fiber 0.1, Sugar 5.4, Protein 0.6
CHICKEN FINGERS WITH APRICOT DIPPING SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings, 4 (4-piece) servings
Number Of Ingredients 11
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.
EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES
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
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 ORANGE DIPPING SAUCE
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
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.
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