I made my grandchildren these chicken fingers with the dipping sauce this past weekend. The fingers were very popular. They ate every one of the fingers. I hope you enjoy making these chicken fingers.
Makes 4 – 6 servings
- 2 boneless, skinless chicken breasts
- 1 cup (250 mi) plain yogurt
- 1 tsp (5 ml) hot-pepper sauce
- 2 tbsp (25 ml) maple syrup or honey
- 2 tsp (10 ml) freshly zested ginger
- 1/2 tsp (2 ml) salt or to taste
- 11Ž2 cups (375 ml) soft breadcrumbs* or Panko crumbs
- 2 tbsp (30 ml) melted butter
- Place chicken breasts on clean surface; use your hands to flatten the chicken by pressing down on the thickest part of the breasts. Cut the breasts into thin strips about 1Ž2-in (5 to 10 cm) thick and 3 to 4-in (7 to 10 cm) in length about 6 to 8 strips If the breasts are extra large you may get more strips so cut the extra long ones in half.
- In mixing bowl, combine yogurt, hot pepper sauce, ginger, maple syrup and salt. Toss in chicken until the chicken is covered with the sauce. Lay the chicken strips separated on a tray. Cover and refrigerated for up to 2 hours or longer.
- To make the bread crumbs, tear 2 white or whole wheat bread slices into several pieces; process in food processor just until coarse crumbs form. Toss with melted butter in shallow dish.
- Preheat oven to 450°F (220°C). Lightly oil a baking sheet. Remove chicken from the marinade; pat each piece in crumbs so crumbs adhere to all sides of chicken. Place fingers on baking sheet. Bake about 12 – 15 minutes turning once and chicken is no longer pink inside and firm to the touch.
- 1/2 cup (125 ml) chunky or plain peanut butter
- 1/3 cup (75 ml) natural yogurt or milk
- 1/4 tsp (1 ml) or just a pinch ground cayenne pepper
- 1 – 2 tsp (5 – 10 ml) lemon juice
- Salt to taste
- In a bowl, whisk together peanut butter and yogurt or milk. When combined, whisk in pepper, lemon juice and salt.