The Best Chicken Fingers

Oh my goodness. Give me a plate of these chicken fingers and some of the dipping sauce and stand back because I’m going in! Calling these the “best” is not only accurate it’s an understatement! The chicken is moist and tender. It isn’t dried out like some of the chicken finger recipes we’ve all made. The batter adheres perfectly and has just the right crunch. No batter loss here and no breading that’s so crunchy you’d swear you were biting into pebbles. This is spot-on great stuff here!
The Best Chicken Fingers

Although this recipe calls for adding a bit of hot sauce to the marinade I wouldn’t let that scare you off from making them for your We-don’t-like-spicy friends. The chicken is by no means spicy hot. The heat is very subtle. If you have to go without it substitute apple cider vinegar or white vinegar. Personally, I’d double the amount of hot sauce and add a bit of cayenne or chipotle powder to the breading next time!

Dip your chicken fingers in my copycat Zax sauce!

The Best Chicken Fingers

Course Appetizer
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Author Inspired by Butter With A Side Of Bread

Ingredients

For the chicken

  • 2 boneless skinless chicken breasts or chicken tenderloins

For the marinade

  • 1 cup milk
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon Frank’s RedHot Sauce
  • 1/4 teaspoon freshly ground black pepper

For the breading

  • 1/2 cup Panko breadcrumbs
  • 1/2 cup regular breadcrumbs Italian-seasoned is fine
  • 1/2 cup all-purpose flour
  • 1 tablespoon onion powder
  • 1 teaspoon salt or garlic salt
  • 1/2 teaspoon pepper
  • Vegetable oil for frying

For the Chicken Finger Dipping Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • Couple pinches of kosher salt and freshly ground black pepper

Instructions

For the chicken

  • Cut into strips or nuggets. Try to make the pieces as close to the same size as possible.
  • Whisk together the marinade ingredients. Add in the chicken pieces and coat well. Cover and refrigerate for 30 minutes.
  • Combine the breading ingredients in a pie plate or bowl.
  • Heat the oil in a deep fryer or Dutch oven until 365 F.
  • Working in batches, remove the chicken pieces from the marinade. Shake off excess and transfer to the fryer. Fry 2-4 minutes per side, flipping once. Remove to a paper-towel lined plate to drain.
  • Serve with the Chicken Finger Dipping Sauce.

For the Chicken Finger Dipping Sauce

  • Whisk together all ingredients.

Crab Grilled Cheese Sandwiches

Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
Crab Grilled Cheese SandwichesThe crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.

Also try my mushroom grilled cheese sandwich.

Crab Grilled Cheese Sandwiches

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 6 ounces lump crab meat picked over for shells
  • 2 tablespoons plus more, perhaps mayonnaise
  • 4 tablespoons chopped green onions
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bread I used 6 small slices of Vienna bread
  • 4 slices Swiss cheese
  • 1 tablespoon butter

Instructions

  • In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
  • Heat a large skillet over medium-high heat or turn a panini press on high.
  • Slather one side of each piece of bread with butter.
  • Lay two slices of bread-butter side down in the skillet or onto the panini press.
  • Add a slice of cheese to each, then divide the crab mixture between them.
  • Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
  • Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
  • Remove from skillet or panini press and slice and serve.

Avocado Egg Salad

Avocados going on sale is always a happy time for me. I cannot get enough of them. I like them on greens, on burgers, in dressings, and of course, in avocado egg salad. This salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives. Not a lot, but just a pleasant taste that rounds out the perfect sandwich filling.
Avocado Egg Salad

I thought that croissants would be the perfect bread for serving avocado egg salad. The tender, sweet bread goes so well with it. The only problem was that I couldn’t get enough! I had never wished that croissants were larger more than I did after that first bite! Why? Why! Why are they soooo small?!

Also try my (no avocado) delicious egg salad.

Avocado Egg Salad

This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Course Main
Cuisine American
Prep Time 10 minutes
Servings 4 servings
Author Mike

Ingredients

  • 3 large eggs boiled, shelled, chopped
  • 1 large avocado seed removed, chopped
  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon chives can substitute 1/2 teaspoon dried
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 large croissants

Instructions

  • Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
  • Add all but the croissants and mix.
  • Cut croissants in half lengthwise. Divide egg mixture between bread and serve.