LEMON CHICKEN TENDERS
This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!
Provided by J. Roderick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
- Bake in preheated oven for 15 minutes, turning once.
- In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
- Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 48.5 g, Cholesterol 191.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 46.8 g, SaturatedFat 1.4 g, Sodium 867.3 mg, Sugar 27 g
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CHICKEN FINGERS WITH LEMON DIP
This recipe was found in the April/May 2008 issue of the Taste of Home magazine, it has been tweaked a little to suit our tastes! Another recipe that goes well as an appetizer as well as a main course!
Provided by Sydney Mike
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, whisk together the lemon curd, chicken broth, soy sauce & ground ginger until well-combined, then cook & stir over medium heat until heated through. Remove from heat, but keep warm.
- In a shallow container, whisk together the buttermilk & lemon zest & set aside.
- In a second bowl, whisk together the flour & cornstarch.
- Dip chicken strips in buttermilk-&-zest mixture, then dredge in the flour mixture, coating completely.
- Preferably using an electric skillet, heat oil to 375 degrees F, then fry chicken, 3 or 4 strips at a time, on each side for 2 to 3 minutes or until golden brown. Drain the cooked strips on several layers of paper towels, & when finished, serve with the lemon dip, if using as an appetizer, or layer the fingers over a side of brown rice & top with the lemon curd mixture.
"FRIED" CHICKEN FINGERS WITH HERBED RANCH DIP
Provided by Damaris Phillips
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- For the chicken: Season the chicken breast strips with the salt and pepper. Sprinkle with the flour and toss to coat on all sides.
- In a small baking dish, combine the Greek yogurt and chipotle powder if using. Whisk to combine. In a second small baking dish, combine the breadcrumbs, garlic powder and mustard powder. Coat each chicken strip in the yogurt mixture and then the breadcrumb mixture. Place the strips on a wire rack set over a rimmed baking sheet. Repeat until all the strips are completely coated in breadcrumbs. Spray the chicken strips with cooking spray and bake until golden and crunchy and the center is cooked through, 10 to 13 minutes.
- While the chicken bakes, make the dip: Whisk together the creme fraiche, mayonnaise, lemon juice, basil, parsley, chives and thyme in a medium bowl. Season with salt and pepper and refrigerate until ready to serve.
CHICKEN FINGERS WITH LEMON SAUCE
My husband turned up his nose when he saw me making this the first time, but he absolutely flipped when he tasted it. I like to serve it with an apple rice pilaf salad.-Amanda Donnelly, Fairborn, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/4 cups sauce).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 680 calories, Fat 21g fat (5g saturated fat), Cholesterol 139mg cholesterol, Sodium 271mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN FINGERS WITH LEMON SAUCE
Make and share this Chicken Fingers With Lemon Sauce recipe from Food.com.
Provided by Courtly
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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 peel. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
- In an electric skillet, heat oil to 375. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon sauce.
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.
More about "chicken fingers with lemon dip recipes"
CHICKEN TENDERS (LEMON GARLIC PARMESAN) - CAFE DELITES
From cafedelites.com
5/5 (26)Total Time 30 minsCategory DinnerCalories 398 per serving
- Preheat oven to 400°F (200°C). Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- Dip chicken tenders into egg mixture and let sit for 5 minutes while preparing crumb mixture. OPTIONAL: Cover and allow to marinate in the refrigerator for 30 minutes to an hour (if time allows).*
- In another bowl, combine both breadcrumbs, paprika, garlic powder, onion powder and parmesan cheese.
LEMON BUTTER CHICKEN TENDERS - COOKING CLASSY
From cookingclassy.com
5/5 (17)Total Time 15 minsCategory Main CourseCalories 320 per serving
STICKY CHICKEN FINGERS WITH YOGURT BLUE CHEESE SAUCE
From howsweeteats.com
10 BEST CHICKEN FINGER DIP RECIPES | YUMMLY
From yummly.com
SESAME CHICKEN FINGERS WITH SPICY ORANGE DIPPING SAUCE
From simplyrecipes.com
BAKED GARLIC PARMESAN CHICKEN FINGERS - JEN AROUND THE WORLD
From jenaroundtheworld.com
CRUNCHY CHICKEN PIECES WITH A HERBY YOGHURT DIP | CHICKEN RECIPES ...
From jamieoliver.com
10 BEST CHICKEN FINGER DIP RECIPES | YUMMLY
From yummly.com
EASY CHICKEN FINGERS RECIPE | LIL' LUNA
From lilluna.com
FINGER-LICKIN' CHICKEN RECIPES TO MAKE YOU CLUCK WITH JOY - MSN
From msn.com
PAN FRIED CHICKEN FINGERS WITH LEMON DILL DIP RECIPE
From recipezazz.com
CHICKEN FINGERS WITH DIPPING SAUCE RECIPE (TIMES 3!)
From superhealthykids.com
FRIED CHICKEN FINGERS WITH BARBECUE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
BEST BAKED CHICKEN FINGERS RECIPE - HOW TO MAKE BAKED CHICKEN …
From delish.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #main-dish #fruit #poultry #chicken #citrus #lemon #meat
You'll also love