|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
Tip: Try for chicken fingers for more results.
1 - 10 of 16 for dip for chicken fingers
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Preheat oven to ... mixing bowl, combine chicken and buttermilk and ... 15 minutes. Prepare dip: combine all ... Exchanges: 1 fat, 2 proteins, 1/2 bread, 20 opt.
Cut chicken in strips; coat ... greased cookie sheet and bake at 425 degrees for 10-15 minutes. These can be frozen. Mix together and serve with chicken.
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll ... or with honey dip. Mix together. Refrigerate until ready to serve.
Heat oven to ... and dry mustard. Dip chicken pieces in melted ... at 425 degrees for 10 to 15 ... chicken is tender and coating crisp. Serve with sauce.
Pour about 1/2 ... Wash and salt chicken strips. Dip in buttermilk then ... chicken strips in medium hot grease for about 10 minutes or until golden brown.
Wash 5 chicken tenders under cold ... oven to 350F for approximately 20 minutes ... are fully cooked, dip into the Frank's ... coated. Place chicken fingers on a baking ... cheese dressing for dipping.
Clean and cut up cutlets into bite-sized fingers. Combine flour, ... flour mixture, then dip in beaten eggs ... Sauce or chutney with fingers for dipping.
Pound the chicken breasts between layers ... then cut 4 fingers of cheese and ... paper and freeze for 15 minutes. Meanwhile, ... the water and dip each piece of ... 25-30 minutes. Serves 4.
Cut chicken into strips. Melt ... separate shallow dish. Dip chicken into crumb ... preheated 375°F oven for 15 minutes (or ... but suit your own tastes.
Cut chicken breasts into 1 ... of water and dip the chicken into ... paper to dry for about 15 minutes. ... served cold, refrigerate at least three hours.
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