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!

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.

Plank-Smoked Camembert

Disappeared. Like that. Plank-smoked Camembert is creamy, lightly smoky, and just incredibly delicious. Oh, and it has just a little kick. Don’t be afraid of it. That little heat offsets the sweetness perfectly. You won’t be able to get enough. I couldn’t.
Plank-Smoked Camembert

I could easily see making several variations on this plank-smoked Camembert for a party. You have to make this recipe as-is, for sure. Then maybe try a few different jellies. Try a few without jalapenos. Mix it up. They’re super easy to make, look amazing, and taste fantastic.

You’ll also love plank-smoked Twinkies.

Plank-Smoked Camembert

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Author Mike

Ingredients

  • 1 cedar plank
  • 8 ounces Camembert cheese
  • 3 tablespoons jalapeno pepper jelly
  • 1 large jalapeño pepper sliced thin
  • Crackers for serving

Instructions

  • Fire up your grill for direct and indrect cooking.
  • Place the cedar plank over direct heat and grill until it is singed. Flip and singe the other side. Remove and let cool slightly.
  • Unwrap the cheese and place in the center of the plank. Top with the jelly, spreading it out over the top. Add the jalapeno slices.
  • Return the plank to the grill, this time over indirect heat. Grill until the cheese is starting to melt, 8-10 minutes.
  • Remove the plank from the grill. Serve with crackers.

BBQ Ranch Wings

I have been enjoying the heck out of the flavors of wing sauces I picked up from the House of Wings. Each and every one has been fantastic. Another cool thing about House of Wings is that on their website they have recipes for using their sauces and a few other simple ingredients to create all-new flavors. Like these BBQ Ranch wings. They’re crazy easy and crazy delicious. There’s nothing fancy going on here, just a great wing sauce. The kind you cannot stop eating.
BBQ Ranch Wings

These BBQ Ranch wings have just the right amount of Buffalo wing flavor, with a hint of BBQ sauce. The Ranch dressing adds a nice creaminess and coolness to the wings. This is a great way to serve wings at a party. No need for that bowl of Ranch for dipping your wings. They’ve already been dipped for you!

Also try my slow cooker Buffalo Ranch wings.

BBQ Ranch Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 servings

Ingredients

Instructions