Top Secret Recipes Chicken Finger Sauce
Top Secret Recipes Chicken Finger Sauce makes a great dipping sauce for chicken fingers, fried shrimp and sandwiches.
Use this sauce with frozen chicken fingers that have been baked or fried, or with chicken fingers you make from scratch. Here's a cool recipe:
Top Secret Recipes
Crispy Chicken Fingers
8 skinless chicken tenders
1 large egg, beaten
1 cup milk
1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
4 to 12 cups canola oil for frying
1. Preheat oil in a deep fryer or a large saucepan (oil should be at least 3 to 4 inches deep) to 325 degrees F.
2. Combine the beaten egg with the milk in a medium bowl. Combine the breading ingredients in a shallow bowl or pie pan.
3. Bread each chicken tender by first adding a coating of the dry ingredients by tossing the chicken in the dry breading. Submerge the chicken into the egg/milk mixture, let some of the liquid drip off, then place it back into the dry blend. Roll the chicken around in the breading while pressing down so that a thick coating of breading forms on the chicken. Let the chicken sit for 5 minutes or so in the dry ingredients so that the breading sticks.
4. Gently drop each tender (if your fryer or saucepan is big enough you can cook four at a time) into the hot oil and fry for 5 to 6 minutes or until the chicken is golden brown. Drain the fillets on a rack or a plate lined with paper towels for 1 minute then serve hot with Top Secret Recipes Chicken Finger Sauce on the side for dipping.
Makes 8 chicken fingers.
Here are some other delicious ways to use Top Secret Recipes Chicken Finger Sauce:
Top Secret Recipes
Crab Cakes
1 cup Saltine crackers, ground fine
1/4 cup (1/2 stick) butter, melted
3/4 cup Top Secret Recipes Chicken Finger Sauce
2 tablespoons lemon juice lemon juice
1/4 cup flat leaf parsley, chopped
1 teaspoon Old Bay Seasoning
2 pounds jumbo lump crab meat
1/4 cup (1/2 stick) butter, melted
1. Grind the crackers in a food processor or use your hands to crush them in a zip-top bag.
2. Combine the crackers with 1/4 cup melted butter in a medium bowl.
3. In a large bowl combine the Chicken Finger Sauce, lemon juice, parsley and Old Bay Seasoning.
4. Mix in the cracker and butter mixture.
5. Fold the crab meat into the sauce and cracker mixture. Be gentle and make sure not to break up the chunks of crab.
6. Divide the mixture into 8 cakes.
7. Brush a baking pan with some of the remaining melted butter. Place the cakes on the pan and drizzle the tops of the crab cakes with melted butter.
8. Place the pan under a pre-heated broiler and cook until the tops are lightly browned and the crab cakes are cooked through. If the crab cakes begin to get too brown move to the bottom shelf or cover with foil.
9. Serve with fresh lemon wedges and more of teh Chicken Finger Sauce for dipping.
Makes 8 crab cakes.
Top Secret Recipes
Mexican Street Corn
4 ears sweet corn
3/4 cup Top Secret Recipes Chicken Finger Sauce
1 tablespoon cilantro, chopped
4 tablespoons Cotija or Parmesan cheese
2 teaspoons lime juice
Salt (to taste)
Ground black pepper (to taste)
Chili powder or ground chipotle powder (to taste)
1. Remove the corn from the husk.
2. Grill the corn on your barbecue grill, or on a hot griddle pan on your stovetop, until cooked and well-browned.
3. In a medium bowl, mix the Chicken Finger Sauce with the cilantro and lime juice.
4. While the corn is still hot, slather the sauce mixture over the corn.
5. Sprinkle the corn with the cheese.
6. Sprinkle with salt, pepper and chili powder to taste.
Makes 4 ears.
Check out the pages for the other TSR Secret Sauces: Whiskey Glaze, Burger Special Sauce & Sweet Onion Sauce.
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