Best Spicy Chicken Fingers Recipes

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD

Steps:

• In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
• Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
• While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
• For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
• Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.

SPICY CHICKEN FINGERS WITH FETA/BLUE CHEESE DIP

Steps:

• 1. Start by filleting the chicken breasts. Once you have achieved 6 breasts, slice the the chicken breasts vertically into strips. Slicing them as thin or thick as you like. Place in a bowl.
• 2. To bowl add; seasonings, hotsauce and finally buttermilk. Place in fridge to marinate for approximatey 1/2 - 1 hr.
• 3. Meanwhile, as chicken tenders are marinating, prepare you dip. In a small bowl add crumbled feta, blue cheese dressing, mayonnaise, sour cream, seasonings and parsley. Combine thoroughly and pour into a pretty bowl and set in fridge to chill till ready to serve.
• 4. In a mini food processor or large one, add the 1 cup of Captain Crunch cereal and pulse till very flour like fine. Set aside. On three plates ( I used 2 shallow and 1 rimmed). To plate #1 add: 1 cup of flour, paprika and the onion powder, mix till thoroughly combined.
• 5. 2nd plate: Add the eggs and water. 3rd plate: Add the Captain Crunch Cereal, Panko bread crumbs and the other 1/2 c of flour, mix till thoroughly combined. Set aside.
• 6. At this point, the chicken tenders should be ready. Heat your deep fryer or favorite pan w/ enough oil to deep fry. Bring temp to medium high heat.
• 7. Drain the marinated chicken tenders. Using tongs or fingers. Dredge the chicken tenders, first into the flour mixture, then the egg mixture, and finally into the panko bread crumb mixture.
• 8. Add to frying pan and fry on for 4-5 minutes on each side till golden brown.
• 9. Remove to paper lined plate to drain, keep warm, and continue cooking the rest of the tenders.
• 10. Serve with dip, fresh lemon slices and sliced veggies (celery, peppers) if desired. Enjoy!!

SESAME CHICKEN FINGERS WITH SPICY ORANGE DIPPING SAUCE

Steps:

• Mix marinade ingredients (buttermilk, marmalade, soy sauce) in a medium bowl. Add the chicken tenders to the marinade and stir to coat completely with the marinade. Cover with plastic wrap and chill in the refrigerator for 30 minutes to an hour (or longer).
• While the chicken is marinating, prepare the breading. Heat aÂmedium sized thick-bottomed skillet on medium high heat. Add the panko breadcrumbs to the dry hot pan and spread the breadcrumbs so they are in an even layer in the pan. Lower the heat to medium and stir frequently until the breadcrumbs begin to brown. Once you can see visible browning, stir in the raw sesame seeds. Continue to cook in the pan, stirring frequently until the mixture isÂa deep golden color. Remove from heat. Stir in the olive oil and the salt and stir until all of the breadcrumbs and sesame seeds are lightly coated with the oil.
• Pre-heat oven to 400°F. Line a roasting with aluminum foil and place a baking rack on top. Brush or spray the rack with a little cooking oil. Place the toasted breadcrumb mixture in a shallow bowl for dredging. Remove the chicken tenders one at a time from the marinade Â(do not wipe off the marinade) and dredge them in the bread crumb mixture. Place them on the prepared rack on the roasting pan.
• Bake chicken tenders at 400°F for 15 minutes. Remove from oven and let cool for 5 minutes before serving.
• While the chicken tenders are baking, prepare the dipping sauce. In a small bowl stir together the orange marmalade, soy sauce, sriracha hot sauce, and seasoned rice vinegar.
• Serve sesame chicken fingers with the spicy orange dipping sauce.

SPICY CHICKEN FINGERS

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.