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

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

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.

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.