Chicken Fingers with Three Different (Great Tasting) Dips

Name: Chicken Fingers with Three Different (Great Tasting) Dips
Ingredients: 4 skinless, boneless chicken breasts, halved (about 2 pounds); 1/3 cups unbleached, all-purpose flour (only if using the pan-frying method); Salt; freshly ground black pepper; 2 1/2 cups dried breadcrumbs (preferably The Best Dried Breadcrumbs); 1 cup freshly grated best-quality Parmesan cheese (optional but highly suggested: alternatively, use 1 more cup dried breadcrumbs); 4 extra-large eggs, beaten with a fork; Olive oil, as needed, for pan-frying; 2 cloves garlic, peeled and flattened; 2 tablespoons butter, or more as needed (you’ll need between 1/2 and 1 stick of melted butter if making the oven-roasted version); Honey-Mustard Dip: 1 cup prepared mayonnaise and 2 tablespoons honey dijon mustard

www.laurengroveman.com

Delicious chicken fingers with three tasty dips—perfect for kids and adults alike. Easy homemade recipe for memorable meals at home. Serves 4-6.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laurengroveman.com.

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Cooking tools:

Cutting board
Chef's knife
Paper towel
Wax paper
Plastic wrap
Baking sheet
Plate
Mixing bowl
Fork
Nonstick skillet
Slotted spoon
Turning spatula
Aluminum foil
Saucepan
Oven
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Serving platter
Drinking glass
Parchment paper
Cooling rack
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Measuring cup
Spoon

Ingredients

4 skinless, boneless chicken breasts, halved (about 2 pounds)
1/3 cups unbleached, all-purpose flour (only if using the pan-frying method)
Salt
freshly ground black pepper
2 1/2 cups dried breadcrumbs (preferably The Best Dried Breadcrumbs)
1 cup freshly grated best-quality Parmesan cheese (optional but highly suggested: alternatively, use 1 more cup dried breadcrumbs)
4 extra-large eggs, beaten with a fork
Olive oil, as needed, for pan-frying
2 cloves garlic, peeled and flattened
2 tablespoons butter, or more as needed (you’ll need between 1/2 and 1 stick of melted butter if making the oven-roasted version)
Honey-Mustard Dip: 1 cup prepared mayonnaise and 2 tablespoons honey dijon mustard