Chicken "Fingers" - Kraft Recipes Top
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Chicken "Fingers"

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  • Romesco Dipping 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.
  • 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.

Special Equipment Needed


Bearing an uncanny resemblance to the real thing, these tender chicken fingers are going to crawl right off the table on to your guests' plates. The vibrant and piquant Romesco sauce with an uncommonly delicious combination of roasted red peppers, bread crumbs, and almonds is an addictive accompaniment that isn't just great with chicken, but with fish and pasta as well. Make the sauce up to three days in advance -- cover and chill or freeze.

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