Chicken Fingers with Maple Dijon Dip
Ingredients:
For the Chicken Fingers:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 large egg, beaten
1 cup panko bread crumbs
Vegetable oil, for frying
For the Maple Dijon Dip:
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
1. Prepare the Chicken: In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. In a separate shallow dish, beat the egg. In a third shallow dish, place the panko bread crumbs.
2. Bread the Chicken: Dredge each chicken strip in the flour mixture, ensuring it's fully coated. Dip the floured chicken into the beaten egg, letting any excess drip off. Finally, coat the chicken thoroughly in the panko bread crumbs, pressing gently to adhere.
3. Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of bread crumbs sizzles immediately. Carefully place the chicken strips in the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.
4. Make the Dip: While the chicken is frying, whisk together the mayonnaise, Dijon mustard, maple syrup, apple cider vinegar, Worcestershire sauce, and garlic powder in a small bowl. Season with salt and pepper to taste.
5. Serve: Serve the crispy chicken fingers immediately with the Maple Dijon Dip for dipping. Enjoy!