Gay Cook’s Roasted Chicken Fingers with Peanut Butter Dip

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by Gay Cook

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Peanut Dip:

  • 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.

To Readers: if you have any questions about this recipe or anything else related to food, please feel free to email me: gay@gaycook.com <https://gay@gaycook.com>.