Spicy Chicken Fingers Recipes

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.

Steps:

• Pre-Heat oven too 375.
• Start off by defrosting the chicken breasts or if fresh you can skip this step. Clean them and cut off all the excess fat and etc. Cut them into desired strips usually you can get about 3 to 4 cuts per breast.
• In a separate Mixing bowl mix up your Cayenne and Marjoram. In a large baggy add your crackers and chips and then roll with a rolling pin till they are at a crushed up matter. Add the contents of the baggy to the mixing bowl.
• In a small bowl dip out a decent amount of Plain Yogurt. Add a few chicken strips to the mix and then move to the cracker/chip mix. After each piece is fully covered place on a baking sheet.
• Let bake for 25 to 30 min till crispy.
• Also a good sauce.
• 1 cup- hellman's mayo.
• 1/4 cup- Honey.
• 1/4 cup- Yellow Mustard.
• Couple Dashes of Cayenne Pepper.

Steps:

• Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Steps:

• In a shallow bowl, combine the sour cream, lemon juice and Worcestershire sauce. In another shallow bowl, add croutons. Dip chicken strips in sour cream mixture, then coat with croutons. , Place on a greased baking sheet. Drizzle with butter. Bake at 400° for 20 minutes or until chicken is golden brown and crispy and juices run clear. Serve with dipping sauces.