There is this little dive restaurant that my in house taste
tester and I really like. It is owned by this cute little lady and the staff is
friendly and the food is great. We tend to go there quite often.
Anyway, whenever we go I always get the chicken fingers,
they are homemade and I love them! My in house taste tester laughs at me
because I always say I am going to get something different but then I ALWAYS
order the chicken fingers‼
I am so predictable!
So, when I saw this recipe on Cookies and Cups site I had to
make them, I am all about the chicken fingers!
What you need,
1 lb. chicken tenders
1 box Stove Top Stuffing, chicken flavored
1 egg, beaten
2 cups canola oil
In a blender or food processor pulse the Stove Top until it
is fine crumbs, place them in a shallow dish and set aside.
Whisk the egg in another shallow dish and add the tenders to
the egg to coat well.
Heat the canola oil in a large heavy bottomed skillet over
medium heat until it reaches 325 degrees.
Shake off any excess egg and dip each tender into the Stove
Top crumbs. Press the crumbs onto the chicken to coat well.
Add the coated tenders to the hot oil carefully and cook for
3-4 minutes per side until the chicken is brown, crisp and cooked through.
Drain on a paper towel before serving.
I decided that since these tasty chicken fingers were coated
in stuffing that they needed a cranberry dipping sauce. I came up with this
really tasty creamy cranberry mustard dipping sauce. It is super simple and it
tasted great.
In a bowl stir together ½ cup cranberry sauce (homemade or
store bought), ¼ cup plain Greek yogurt, ¼ cup mayonnaise, ¼ cup Dijon mustard.
Season the sauce to your taste with salt and pepper.
Cover the sauce and refrigerate for a few hours before
using. It will keep in an airtight container for at least a week!
If you are a chicken finger fiend like me you will really
love this version‼
Enjoy!
Jen
Recipe for the Chicken fingers from Cookies and Cups
Recipe for the sauce I whipped up on my own!
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