Chicken Fingers with Two Dipping Sauces

If marinating the chicken in a resealable bag, place it on a plate to catch any drips.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2004


  • 1/2 cup low-fat buttermilk
  • 2 teaspoons honey
  • 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
  • 2/3 cup plain dried breadcrumbs
  • 3 tablespoons vegetable oil, plus more for rack
  • Coarse salt
  • 3 tablespoons apricot jam
  • 7 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 cup crumbled blue cheese
  • 1 scallion, thinly sliced


  1. In a large bowl or resealable plastic bag, combine 1/2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.

  2. Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.

  3. Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.

  4. Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1/4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.

Cook's Notes

Instead of cutting the chicken meat into strips, you can buy precut chicken tenders (from the breast).


Be the first to comment!