Old Bay Chicken & Cucumber Sauce
Seasoned Chicken Fingers & a Cool Cucumber Dipping Sauce
Mar 22, 2007
Add some pizzazz to chicken with this recipe for Old Bay Chicken Fingers. Slightly spicy, tangy and packed with flavor, this finger food is delicious served with cool, refreshing Cucumber Dipping Sauce.
Old Bay seasoning is a blend of celery salt, pepper, mustard, bay leaves, cloves, allspice and paprika that McCormick has been making for more than 50 years. It’s best known for its seasoning of steamed crab, crab cakes and shrimp, but it’s versatile enough for fried chicken, fish, hamburgers, French fries and more.
You’ll love it on these quick and easy chicken fingers. Serve Old Bay Chicken Fingers and Cucumber Dipping Sauce with steamed broccoli and wild rice.
Old Bay Chicken Fingers
- 4 boneless chicken breasts, cut into strips
- ¼ cup yellow cornmeal
- 2 tablespoons Old Bay seasoning
- 1 teaspoon nutmeg
- 1 teaspoon dry mustard
- 3 tablespoons cooking oil
Combine cornmeal, Old Bay seasoning, nutmeg and dry mustard in a shallow bowl. Dredge chicken strips in mixture. Heat oil in a skillet and place chicken strips in pan, a few at a time to leave some room in the pan for turning. Turn chicken strips to avoid sticking. Cook until coating is brown, about 5 minutes. Serve with Cucumber Dipping Sauce.
Cucumber Dipping Sauce
- 1 cucumber
- 1 cup sour cream
- 1 teaspoon dill
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
Peel cucumber and remove seeds. Shred cucumber using a coarse grater. Mix shredded cucumber, sour cream, dill, garlic powder, salt and pepper. Chill in refrigerator for at least an hour to allow flavors to meld. Serve with Old Bay Chicken Fingers.
Tips:
- If you’re cooking ahead, pan fry the chicken fingers and place in a glass baking dish. Bake at 350 degrees for about 15 minutes before serving.
- Try a seedless cucumber for the dipping sauce. Because they have a softer skin, you can shred a seedless cucumber skin and all.
- For a lemony twist, squeeze a lemon over the hot chicken fingers right out of the frying pan. Serve with lemon wedges.
For more recipes for chicken breasts, see:
