1/4 Photos of Chicken Fingers With Plum Dipping Sauce
Sydney Mike's Note:
From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!
My Private Note
Units: US | Metric
FOR DIPPING SAUCE
- 1FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
- 2Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
- 3Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
- 4Add chicken strips to mayo & turn to coat all over.
- 5Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
- 6Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
- 7Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
- 8FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
- 9Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
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Nutritional Facts for Chicken Fingers With Plum Dipping Sauce
Serving Size: 1 (174 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 315.6
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 1.4 g
- Cholesterol 58.8 mg
- Sodium 855.0 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 0.8 g
- Sugars 5.2 g
- Protein 24.6 g