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Chicken Fingers with Two Dipping Sauces

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

  • prep: 20 mins
    total time: 1 hour 20 mins
  • servings: 4

Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 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. Step 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. Step 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. Step 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.

Source
Everyday Food, October 2004