Pan Fried Chicken Fingers With Lemon Dill Dip Recipe

"This recipe is from a restaurant where I used to work. Now; this is second hand ... not from the chefs; but, it is pretty close. They are pretty basic chicken fingers; but, it is the dill dip that made the dish. The restaurant deep fried their fingers; however, I prefer to pan fry them. However, you could always bake them as well. It is the dip which makes these so good. Prep time does NOT include time for the dip to chill before serving."

Step by Step Method

Step 1

Dill Dipping/Sauce ... Add everything to a small bowl; and mix to combine. Start out with a little honey and a little mustard; you can always add more. Mix until you get the 'taste' you like. Also, the original recipe does call for dried dill; but, I prefer fresh. Note: you can always use dried dill; but, only use about 1 tablespoon - dried herbs are much more intense in flavor. Cover with plastic wrap; and, refrigerate for at least 1 hour before serving.

Step 2

NOTE: I prefer to cut my own chicken fingers. First, tenderloins can be a bit pricey; and, they are a bit too thin in my opinion. Get boneless skinless breasts; and, cut them yourself. I like to cut mine a bit thicker.

Step 3

Breading Station ... Add the flour to a small flat dish or pie plate; the egg and lemon zest to another (mix to combine) and, finally the bread crumbs and red pepper flakes to a third dish. A typical breading station.

Step 4

Chicken ... Season the chicken with the salt and lemon pepper on both sides; and, let them rest on the counter to take the chill off. Then, dip the chicken fingers into the flour ... shaking most of the flour, then, into the egg mixture; and, finish in the bread crumbs. Set them to the side on a plate or wire rack for 10-15 minutes before frying. This allows the coating to really stick to the chicken.

Step 5

Pan Fry ... I prefer to use a non-stick pan for this; or, a heavy cast iron pan. Heat up the pan, then add the oil. You want a nice shimmer on the oil - medium high heat. You don't want them to burn, and not cook all the way through. Cook 2-3 minutes per side until golden brown; then, transfer to a plate lined with a paper towel to drain. Remember, cook them in batches so you don't over crowd the pan. You can also keep them warm in the oven on a wire rack (that way, they won't get soggy).

Step 6

Serve and ENJOY! ... Serve with a couple of lemon wedges and the dip. Note: You can also make these prepped ahead and freeze. Then, just thaw; and, pan fry. Also, the dip is not just good with chicken; it is great with vegetables, roasted or fried artichokes, fries, fish or any shellfish, etc.