An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.

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  • Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.

  • Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

Cook's Notes

If you like, you can purchase chicken fingers and just make the dipping sauce; prepare marinade in step 1, then follow step 3 (no need to strain).

Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
01/25/2008
CHICKEN WINGS WORK, KIDS LOVE IT AS THEY CAN HOLD IT IN HANDS. I MADE THE ORANGE SAUCE THE CONSISTENCY OF KETCHUP FOR LITTLE ONES.
Rating: Unrated
12/14/2007
chicken tenders turned out beautiful (made without butter using freshly ground breadcrumbs). the sauce, however, came out more of a jello. i'd just reduce the orange juice marinade to a syrupy consistency and serve it plain, without any cornflour.