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A question about a recipe: Chicken Fingers

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I have a question about the recipe "Chicken Fingers" from Merrill Stubbs. What would a be a great sauce for these chicken fingers?

asked by Kris Jenkins over 3 years ago

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11 answers 937 views
HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 3 years ago

I confess that I've always liked (and still do) dipping chicken fingers into ketchup. These days I spike the ketchup with Tabasco or Sriracha.

Another suggestion is honey mustard. Mix a little honey into some Dijon or brown mustard.

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Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

I think these would be nice with a creamy, ranch-style sauce. Try this one, which is delicious! https://food52.com/recipes...

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Kris Jenkins
added over 3 years ago

I absolutely love your site and make many yummy things from it. I am having a birthday buffet for my soon to be 30 year old baby. I will be making most everything in advance. You said these chicken fingers could be reheated the next day. Are they just as good as hot off the stove when reheated and for how long do you reheat them? Thanks!

ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

My preference would be for a traditional home-made Tartar Sauce. Contrary to popular belief, Tartar Sauce was never meant to be icky sweet. It should be made with chopped cornichons, not American pickle relish! and Oh, is it ever delicious!!!

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keg72
added over 3 years ago

I think ketchup, ranch, honey mustard or BBQ sauce would all be delicious!

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ktr
ktr
added over 3 years ago

I think the type of sauce depends on who is going to eat them. If kids will be eating them, ketchup is probably your best bet. For adults, barbecue sauce, honey mustard or ranch. Even if it will be just adults, I'd still have ketchup on hand - but I also have a few adults in my family that believe ketchup goes on just about everything.

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Here is my favorite combination. No Ranch dressing in sight: https://thesolitarycook...

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ktr
ktr
added over 3 years ago

That looks like an interesting sauce. I haven't been able to find lemongrass here, and I have serious doubts I'd be able to find lemongrass paste, so do you think I could substitute it with something else?

boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Sure. Add the zest of about a half of a lemon.

Sarah D
added almost 3 years ago

Does this freeze well?

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Bevi
added almost 3 years ago

I found pickled lemongrass cut crosswise, and minced those.

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