Spicy Chicken Sticks With 3 Dipping Sauces

Name: Spicy Chicken Sticks With 3 Dipping Sauces
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 Chicken Sticks, 4-8 serving(s)
Ingredients: 4 chicken breasts, cut lengthwise in 3 pieces each (large boneless, skinless); 1 1/2 dry breadcrumbs; 2 eggs, well beaten; 1 cup flour; 1 teaspoon chili powder; 1/2 teaspoon cayenne (you can use less if you want); 12 medium wooden skewers; 1/2 cup olive oil; 1/2 cup vegetable oil; 1 1/4 cups pesto sauce (a good quality store bought pesto is ok); 1/4 cup warm water; 2 tablespoons red wine vinegar; 1 1/2 cups light mayonnaise; 1/4 cup milk; 1/3 cup sun-dried tomato packed in oil (drained and chopped fine); 1 teaspoon minced garlic; 2 teaspoons fresh rosemary (chopped fine); 1 teaspoon lemon zest; salt; 1 (15 ounce) can artichoke hearts (drained and fine chopped); 1 (10 ounce) container alfredo sauce (refrigerated and found by the fresh pasta and ravioli); 1/2 cup milk; 1/4 cup parmesan cheese, grated; 1 tablespoon fresh oregano (fine chopped); 1 teaspoon minced garlic; pepper

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Recipe by SarasotaCook

Finger Fun Food. Who doesn't like it. I technically call this an appetizer, but honestly, I have serve this for dinner too. I have a group of friends (my pool buddies ... we play pool on Friday nights) they love these. Three (3) different dips, all unique served with my spicy chicken sticks (just chicken on a stick, but it is fun and never any left. You can always cut down on the sauces but honestly, there usually isn't any left. And what is left - I can easily use in the next few dinners. The herb vinaigrette is great over fresh fish, shrimp, scallops, or chicken. The sundried tomato is awesome on a baguette with grilled chicken for an amazing sandwich; and the artichoke, over pasta for an easy side dish or even or some grilled salmon or grilled chicken breasts. Many possibilities, trust me ... if any sauce is left, you will not have a hard time using it up.

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READY IN: 1hr

SERVES: 4-8

YIELD: 12 Chicken Sticks

UNITS: US

INGREDIENTS

Nutrition

4

chicken breasts, cut lengthwise in 3 pieces each (large boneless, skinless)
1 ¹⁄₂

dry breadcrumbs
2

eggs, well beaten
1

cup flour
1

teaspoon chili powder
¹⁄₂

teaspoon cayenne (you can use less if you want)
12

medium wooden skewers
¹⁄₂

cup olive oil
¹⁄₂

cup vegetable oil
Sauce One
Pesto
1 ¹⁄₄

cups pesto sauce (a good quality store bought pesto is ok)
¹⁄₄

cup warm water
2

tablespoons red wine vinegar
Sauce Two
Sundried Aioli
1 ¹⁄₂

cups light mayonnaise
¹⁄₄

cup milk
¹⁄₃

cup sun-dried tomato packed in oil (drained and chopped fine)
1

teaspoon minced garlic
2

teaspoons fresh rosemary (chopped fine)
1

teaspoon lemon zest
salt
Sauce Three
Creamy Artichoke Sauce
1

(15 ounce) can artichoke hearts (drained and fine chopped)
1

(10 ounce) container alfredo sauce (refrigerated and found by the fresh pasta and ravioli)
¹⁄₂

cup milk
¹⁄₄

cup parmesan cheese, grated
1

tablespoon fresh oregano (fine chopped)
1

teaspoon minced garlic
pepper

DIRECTIONS

Now first off, I make all the sauces ahead so they are all out of the way. The Vinaigrette I like to serve at room temperature; the sundried aioli is chilled; and the artichoke pesto can easily be heated up right before serving.
Sauce 1 - Herbed Vinaigrette -- Just add everything to a blender and pulse a few times until well blended. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. I like to serve room temp, or a slight chill.
Sauce 2 - Sundried Aioli -- Add all the ingredients to the blender and pulse a couple of times to blend well. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. Serve chilled.
Sauce 3 - Creamy Artichoke -- Once again, add all to the blender and pulse a couple of times until blended well. Transfer to a bowl and cover well. Will keep a few days in the refrigerator. You will need to heat this before serving. Medium Low heat for about 5 minutes until the cheese is melted.
Chicken -- Sauces are done so it is time to make the chicken. I use a very basic, flour, egg dip and dredge in bread crumbs.
Now I make mine spicy 1/2 teaspoon cayenne and 1 teaspoon chili powder. Three pans, flour and spices, pan two, the eggs, pan three, the bread crumbs. The chicken - I like to use thick large breasts and cut them lengthwise in thick 1" strips (approximately 3 strips per breast). Simply insert the wooden skewers starting at one end all the up the center of the strip and out the other end. Don't laugh, but they remind me of corn dogs after they are breaded and cooked.
So, go ahead and finish them. Dredge in the flour, then the egg, then the bread crumbs and now you are ready to pan saute.
Saute Chicken -- In a medium non stick pan add the oil and bring to a medium high heat. Saute 4 or maybe 5 at a time (there are twelve total) in the medium heat oil until golden brown on each side. They will only take a couple of minutes per side. until golden brown, just keep turning them often. Once done, transfer to a dish lined with a paper towel to absorb any oil, season with a little salt if you want, and cover with foil as you cook the other sticks.
NOTE: As one reviewer mentioned, she did not need as much oil. If you make this without the sticks the chicken will not need as much oil or room in the pan. Also if you are using a smaller pan the oil will be deeper. I used a large pan to saute pan and therefore needed a bit more oil. Just use your own judgment for the oil level.
Serve -- Enjoy with the various sauces and enjoy and fun way to eat your chicken. As I said, this is a great appetizer, also just a fun course at a dinner party or just fun for dinner.

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