Chicken Fingers Remoulade

Total Time
Prep 20 mins
Cook 15 mins

I use a ziploc bag to coat the chicken pieces instead of a bowl.

Ingredients Nutrition


  1. In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
  2. Cover; chill for 30 minutes.
  3. Meanwhile, preheat over to 425°.
  4. Spray a large baking sheet with vegetable cooking spray.
  5. For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
  6. In a small bowl, beat together eggs, olive oil and water.
  7. Cut each chicken breast into 1" strips.
  8. Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
  9. Dredge chicken in crumb mixture, turning to coat evenly.
  10. Place chicken fingers on prepared baking sheet.
  11. Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
  12. Serve the chicken while hot with the remoulade sauce on the side.


Most Helpful

Very nice. I made some with breadcrumbs, and some with Panko (and the same seasonings). We liked the Panko better, but bother were very good.

SheCooksToConquer October 17, 2007

When making this recipe, I was tempted to increase seasonings in both the remoulade and the breading and boy am I glad I didn't. The chicken turned out crunchy but very moist on the inside and the sauce gave it the perfect kick, with neither overpowering the other, and the end result was a perfect blend of flavors. These two components were meant to eat together. I did use non fat mayonnaise and garlic powder instead of garlic salt for dietary reasons. Thank you VirginiaGeek for sharing this most wonderful recipe.

BonnieZ March 30, 2005

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