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Chicken Fingers with 6 Mayo Dipping Sauces

These crispy chicken fingers come with six delicious mayo-based dipping sauces for a fun and flavorful meal everyone will love!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Keyword: Chicken, Dipping Sauces, Easy, Fried, Quick
Servings: 4 servings

Ingredients

  • 600 g chicken breast
  • 100 g white flour
  • 3 eggs
  • 150 g breadcrumbs
  • 50 ml milk
  • 1 tsp paprika
  • salt
  • pepper
  • cooking oil

Wasabi Mayo

  • 2 tbsp mayo for wasabi dipping sauce
  • 1 tsp wasabi paste

Spicy Garlic Mayo

  • 2 tbsp mayo for spicy garlic dipping sauce
  • 1 chili pepper finely chopped
  • 1 garlic clove finely chopped

Curry Mayo

  • 2 tbsp mayo for curry dipping sauce
  • 1 tsp curry powder
  • 1 celery stick finely chopped

Cheesy Mayo

  • 2 tbsp mayo for cheesy dipping sauce
  • 1 tbsp mature cheese grated
  • 1 green onion finely chopped

Sweet and Spicy Mayo

  • 2 tbsp mayo for sweet and spicy dipping sauce
  • 1 tbsp mustard
  • 1 tbsp ketchup
  • 10 g jalapenos chopped
  • 1 tsp honey

Ranch Mayo

  • 2 tbsp mayo for ranch dipping sauce
  • 30 g cabbage finely shredded
  • 30 g carrots finely shredded
  • 20 g celery finely shredded

Instructions

Prepare the Chicken

  • Start by cutting the chicken breast into finger-sized strips. This will ensure even cooking and easy dipping.

Set Up Your Breading Station

  • In one bowl, place the white flour seasoned with salt, pepper, and paprika. In a second bowl, whisk together the eggs and milk. Finally, place the breadcrumbs in a third bowl.

Bread the Chicken

  • Dredge each chicken strip in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip back into the bowl. Finally, coat the chicken strip in breadcrumbs, pressing gently to adhere.

Fry the Chicken Fingers

  • Heat cooking oil in a frying pan over medium heat. Once hot, carefully place the breaded chicken strips into the pan, making sure not to overcrowd. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the pan and place on paper towels to drain any excess oil.

Make the Dipping Sauces

  • In a bowl, mix 2 tbsp mayo with 1 tsp wasabi paste. Adjust the wasabi to your taste.
  • Finely chop 1 chili pepper and 1 garlic clove. Combine with 2 tbsp mayo and a pinch of pepper.
  • Mix 2 tbsp mayo with 1 tsp curry powder and finely chopped celery to add a refreshing crunch.
  • Blend 2 tbsp mayo with 1 tbsp grated mature cheese and finely chopped green onion for a savory dip.
  • Combine 1 tbsp mustard, 1 tbsp ketchup, 10g chopped jalapenos, and 1 tsp honey with 2 tbsp mayo for a zesty flavor.
  • Mix 2 tbsp mayo with finely shredded cabbage, carrots, and celery for a refreshing ranch-style dip.

Serve and Enjoy

  • Arrange the chicken fingers on a platter alongside the mayo dipping sauces. Enjoy the combination of crispy, tender chicken with the creamy, flavorful dips.

Equipment

  • Cutting Board
  • Knife
  • Bowls
  • Frying pan or deep fryer
  • Whisk
  • Measuring Cups and Spoons

Notes

  • For a lower-carb option, substitute white flour with almond flour.
  • Use light or avocado mayo to reduce calories in the dipping sauces.
  • Store chicken fingers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Ensure oil is hot before frying to prevent soggy chicken fingers.
  • Adjust the amount of chili or wasabi in sauces to control spiciness.