Chicken Fingers with 6 Mayo Dipping Sauces
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 50 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
American, International
Chicken Fingers with 6 Mayo Dipping Sauces
Description
The chicken fingers are made by slicing chicken breasts into strips and marinating them in a mixture of milk, salt, pepper, and paprika to add moisture and flavor. After marinating, the strips are coated in flour, then eggs, and finally breadcrumbs before frying in hot oil until golden brown and crispy. This method yields a crunchy exterior with a juicy interior.
Accompanying the chicken are six mayonnaise-based sauces. Wasabi mayo blends wasabi paste and mayonnaise for a spicy kick. Chili garlic mayo adds minced chili and garlic for heat and pungency. Curry mayo combines curry powder and finely chopped celery with mayonnaise for a fragrant, textured dip. Cream cheese dip mixes cream cheese and green onions into creamy mayo. Jalapeno and honey relish combines mustard, ketchup, jalapenos, and honey for sweet heat. Finally, coleslaw combines grated cabbage, carrot, and celery with mayonnaise, providing crunchy freshness.
These sauces can be prepared ahead and refrigerated, allowing flexibility for serving. The range enables pairing each piece of chicken with a sauce variant to suit different palates. The meal works well as a finger food or appetizer.
Ingredients
Chicken fingers:
- 600 g chicken breast
- 100 g all-purpose flour
- 3 egg
- 150 g breadcrumbs
- 50 ml milk
- 1 tsp paprika
- salt
- black pepper
- neutral cooking oil generic cooking oil
Wasabi mayo:
- 2 tbsp mayonnaise
- 1 tsp wasabi paste
Chilli garlic mayo:
- 2 tbsp mayonnaise
- 1 Chili pepper
- 1 garlic clove
- black pepper
Curry mayo:
- 2 tbsp mayonnaise
- 1 tsp curry powder
- 1 celery stick
Cream cheese dip:
- 2 tbsp mayonnaise
- 1 tbsp cheese mature
- 1 piece green onion
Jalapeno and honey relish:
- 1 tbsp mustard
- 1 tbsp ketchup
- 10 g jalapeños
- 1 tsp honey
Coleslaw:
- 2 tbsp mayonnaise
- 30 g cabbage
- 30 g carrot
- 20 g celery
Instructions
- Cut the chicken breast into strips and marinate in milk with salt, pepper, and paprika for about 15-20 min.
- Then dredge in flour, eggs, and breadcrumbs and fry in well heated oil over medium-high heat until the breadcrumbs turn golden brown.
The sauces can be prepared in advance and kept refrigerated:
- Wasabi mayo - mix well 1 teaspoon of wasabi paste with 2 tablespoons of mayonnaise
- Chili garlic mayo - in a blender, mince the garlic and chili pepper, then add the mayonnaise and freshly crushed pepper.
- Curry mayo - finely chop the celery either by hand or in a blender then mix with mayonnaise and 1 teaspoon of curry powder
- Cream Cheese dip - blend cream cheese with mayonnaise in a blender until you get a fine cream, then add finely chopped green onions.
- Jalapeno and honey relish - chop jalapenos and mix with mustard, ketchup, and honey
- Coleslaw - finely grate cabbage, carrot, and celery and mix with mayonnaise.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
