Fried chicken fingers with a tang dip sauce Recipe

Name: Fried chicken fingers with a tang dip sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Skinless and Boneless chicken breasts; 2 cup Milk; 2 tsp Salt; 1/2 tsp Lemon Pepper; 1/2 tsp Black Pepper; 2 cup All purpose flour; 1 Vegetable Oil; 1 tbsp Sugar; 1 cup Mayo; 1/2 cup Olive Oil; 1/3 cup Chili Sauce; 1/3 cup Ketchup; 2 tbsp Water; 4 tsp Worcestershire Sauce; 4 tsp Mustard (can use honey or spicy mustard); 2 tsp Pepper; 1 tsp 1/8 paprika; 1/4 tsp Hot sauce; 1 medium Minced Onion; 1 tsp Minced garlic

Servings: persons

8 Skinless and Boneless chicken breasts
2 cup Milk
2 tsp Salt
1/2 tsp Lemon Pepper
1/2 tsp Black Pepper
2 cup All purpose flour
1 Vegetable Oil
1 tbsp Sugar
1 cup Mayo
1/2 cup Olive Oil
1/3 cup Chili Sauce
1/3 cup Ketchup
2 tbsp Water
4 tsp Worcestershire Sauce
4 tsp Mustard (can use honey or spicy mustard)
2 tsp Pepper
1 tsp 1/8 paprika
1/4 tsp Hot sauce
1 medium Minced Onion
1 tsp Minced garlic

1
Mix all sauce ingredients till smooth and combined and chill for an hour.
2
Cut each chicken breast into 4 strips.
3
Combine milk, lemon pepper, pepper, and salt with chicken in a shallow dish or zip lock bag and coat chicken and leave in mix and chill for 4 hours.
4
Remove marinade, and dredge chicken in flour.
5
Pour oil to depth of 2 inches into large dutch oven and heat to 350.
6
Fry chicken in batches for 5-6 minutes or untill golden brown.
7
Drain on paper towels and serve with sauce.
8
Enjoy :)

1166

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.

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

You need 20 ingredients. The key ingredients include: 8 Skinless and Boneless chicken breasts, 2 cup Milk, 2 tsp Salt, 1/2 tsp Lemon Pepper, and more.

Yes, Fried chicken fingers with a tang dip sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fried chicken fingers with a tang dip sauce

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