Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings

Homemade chicken strips become "fingers" to dip in a tasty sauce for a memorable Halloween appetizer.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
broil:
4 mins
stand:
15 mins
cook:
3 mins
total:
37 mins
Servings:
10
Yield:
40 fingers
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Ingredients

Ingredient Checklist
Romesco Dipping Sauce

Directions

Romesco Dipping Sauce:
  • For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.

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  • Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).

Tips

You can prepare the sauce ahead of time. Cover and chill up to 3 days.

Nutrition Facts

247 calories; fat 12g; cholesterol 51mg; saturated fat 2g; carbohydrates 12g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 20g; vitamin a 291.5IU; vitamin c 27.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8.7mg; vitamin b6 0.5mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 416mg; potassium 292mg; calcium 40.4mg; iron 1.6mg.
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