Chicken Fingers with Peanut Apricot Sauce
Crispy, golden chicken fingers get a gourmet twist in this irresistible recipe for Chicken Fingers with Peanut Apricot Sauce! Juicy strips of chicken breast are coated in a flavor-packed panko breadcrumb mix seasoned with paprika, garlic powder, and a hint of black pepper, then cooked to perfection—either pan-fried for crunch or baked for a lighter option. The real star of this dish is the velvety peanut apricot dipping sauce, where sweet apricot jam meets creamy peanut butter, balanced with a touch of soy sauce and fresh lime juice for a tangy, nutty glaze that’s sure to impress. Ready in just 35 minutes, this family-friendly dish is perfect for weeknight dinners or as an appetizer for entertaining. Add a new favorite to your recipe repertoire with these crowd-pleasing chicken fingers!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 0.5 cup Apricot jam
- 2 tablespoons Creamy peanut butter
- 2 teaspoons Soy sauce
- 1 tablespoon Lime juice
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) if baking the chicken fingers instead of frying.
Slice the chicken breasts lengthwise into strips, about 1 inch wide, and set aside.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, paprika, garlic powder, salt, and black pepper.
Dip each chicken strip into the flour, coating it completely and shaking off any excess. Next, dip it into the egg mixture, letting any excess drip off. Finally, press it into the breadcrumb mixture, ensuring it is fully coated. Set the breaded chicken onto a plate and repeat with the remaining strips.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken strips in batches, cooking for 2-3 minutes per side or until golden brown and cooked through. Alternatively, arrange the breaded chicken fingers on a baking sheet and bake in the preheated oven for 12-15 minutes, flipping halfway through.
While the chicken cooks, prepare the peanut apricot sauce. In a small saucepan over low heat, combine the apricot jam, peanut butter, soy sauce, lime juice, and water. Stir continuously until smooth and warmed through, about 3-4 minutes. Remove from heat and transfer to a serving bowl.
Serve the chicken fingers hot with the peanut apricot sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
