Chicken Fingers with Spanish Dipping Sauce Recipe

Name: Chicken Fingers with Spanish Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasted red pepper or pimiento, roughly chopped (about 3/4 cup); 1/2 cup toasted almonds; 2 slices firm-texture crustless white bread, torn (2.5 ounces); 1 small tomato, cored and roughly chopped; 1 clove garlic, chopped; 2 tablespoons red wine vinegar; 1/2 cup olive oil; Kosher salt and freshly ground pepper; 1 cup all-purpose flour; 3 large eggs; 3 cups panko (Japanese bread crumbs); 4 boneless, skinless chicken breasts (about 6 ounces each); Vegetable oil, for frying; Cole slaw, for serving

Servings: persons

1 roasted red pepper or pimiento, roughly chopped (about 3/4 cup)
1/2 cup toasted almonds
2 slices firm-texture crustless white bread, torn (2.5 ounces)
1 small tomato, cored and roughly chopped
1 clove garlic, chopped
2 tablespoons red wine vinegar
1/2 cup olive oil
Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs
3 cups panko (Japanese bread crumbs)
4 boneless, skinless chicken breasts (about 6 ounces each)
Vegetable oil, for frying
Cole slaw, for serving

1
1.
2
Put the pepper, almonds, bread, tomato, garlic, and vinegar in a blender.
3
Blend until roughly chopped.
4
With the blade in motion, pour in the olive oil.
5
Season with salt and pepper.
6
Transfer to a bowl; if the sauce is very thick, add a little water to adjust the consistency.
7
Keep covered in the refrigerator until ready to use.
8
2.
9
Put the flour in a large bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
10
In another bowl, beat the eggs lightly.
11
Put the panko in a separate bowl.
12
3.
13
Cut the chicken breast lengthwise to make 12 even strips.
14
Season with salt and pepper.
15
Roll each finger first in the flour and shake off the excess.
16
Transfer to the bowl with the egg and submerge to coat.
17
Lift and let excess drip off.
18
Roll in the panko and place on a wire rack set over a large baking sheet.
19
4.
20
Heat about 1-inch oil in a large skillet to 360 degrees F. Working in batches, fry the fingers until browned, about 2 minutes per side.
21
Serve with the sauce and cole slaw.
22
Calories: 773
23
Total Fat: 41 grams
24
Saturated Fat: 5 grams
25
Total Carbohydrate: 47 grams
26
Protein: 52 grams
27
Sodium: 286 milligrams
28
Cholesterol: 204 milligrams
29
Fiber: 3.5 grams
30
Calories: 82
31
Total Fat: 7 grams
32
Saturated Fat: 1 grams
33
Total Carbohydrate: 3 grams
34
Protein: 1 grams
35
Sodium: 47 milligrams
36
Cholesterol: 0 milligrams
37
Fiber: 1 gram

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 roasted red pepper or pimiento, roughly chopped (about 3/4 cup), 1/2 cup toasted almonds, 2 slices firm-texture crustless white bread, torn (2.5 ounces), 1 small tomato, cored and roughly chopped, and more.

Yes, Chicken Fingers with Spanish Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fingers with Spanish Dipping Sauce

How did you like this recipe?

Frequently Asked Questions