Chicken Fingers With Plum Dipping Sauce

"From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap!"
photo by breezermom photo by breezermom
photo by breezermom
photo by teresas photo by teresas
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
Ready In:
20 fingers




  • FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
  • Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
  • Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
  • Add chicken strips to mayo & turn to coat all over.
  • Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
  • Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
  • Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
  • FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
  • Place in center of serving platter, & when fingers are baked, arrange them around the bowl.

Questions & Replies

Got a question? Share it with the community!


  1. I picked this recipe to use up some plum sauce from the Chinese restaurant. I really screwed it up, though, because I only had about 1 1/2 T left. So I tried to make up the difference with oyster sauce, which was a bad move. It made the dipping sauce way too salty. The chicken was really good, though. I served this with Recipe #133821.
  2. Fantastic and healthy chicken fingers. I did not use mayo and used regular bread crumbs which I spiced up a bit with salt, pepper and paprika. The bread crumbs stuck to the chicken without having to dip the chicken in anything. The kids loved the sauce and left the ketchup bottle alone. I just know I will be making this often. Thanks for sharing! Made for Zaar Stars.
  3. So easy to make and so crispy! I don't usually get that nice crunch with baked chicken fingers, but I used panko instead of crackers and they worked great. The plum sauce is yummy too. Thanks for sharing.
  4. This is so easy to prepare and taste so delicious. I loved the dipping sauce. I did have trouble keeping the crumb mixture on the chicken so next time I plan to use panko instead. I cut the recipe in half and used chicken tenderloins. This is a keeper. Thanks for posting. :)
  5. This got a big thumbs up from my crew!! I used Arnott's crackers to coat my chicken (chicken crimpy flavour in fact!!),and it worked brilliantly-the kids thought that it was a real hoot to have their favourite crackers coating their chicken! The chicken was moist and flavoursome,and very addictive!! A quick and easy supper solution,that will be enjoyed again and again-thanks Syd x



Find More Recipes