Spicy Chicken Sticks With 3 Dipping Sauces

⏱ 60 mins 🍽 12 Chicken Sticks, 4-8 serving(s) 🏷 Chicken

These spicy chicken sticks are a fantastic sharing dish, ideal as an appetiser or a casual main. They are served with three distinct homemade dipping sauces: a herbed vinaigrette, a sundried tomato aioli, and a creamy artichoke sauce. The chicken is coated in seasoned flour, egg, and breadcrumbs before being pan-fried until golden. It's a playful and flavourful option that is sure to be a crowd-pleaser at any gathering.

Spicy Chicken Sticks With 3 Dipping Sauces

Ingredients

  • 4 chicken breasts, cut lengthwise in 3 pieces each (large boneless, skinless)
  • 1 1/2 dry breadcrumbs
  • 2 eggs, well beaten
  • 1 cup flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne (you can use less if you want)
  • 12 medium wooden skewers
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 1/4 cups pesto sauce (a good quality store bought pesto is ok)
  • 1/4 cup warm water
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups light mayonnaise
  • 1/4 cup milk
  • 1/3 cup sun-dried tomato packed in oil (drained and chopped fine)
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh rosemary (chopped fine)
  • 1 teaspoon lemon zest
  • salt
  • 1 (15 ounce) can artichoke hearts (drained and fine chopped)
  • 1 (10 ounce) container alfredo sauce (refrigerated and found by the fresh pasta and ravioli)
  • 1/2 cup milk
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon fresh oregano (fine chopped)
  • 1 teaspoon minced garlic
  • pepper

Method

  1. Prepare all three sauces in advance. The herbed vinaigrette is best served at room temperature, the sundried aioli should be chilled, and the artichoke sauce can be warmed just before you serve.
  2. For the herbed vinaigrette, combine all its ingredients in a blender and pulse until well mixed. Place it in a bowl, cover, and refrigerate.
  3. To make the sundried aioli, blend all its listed components together. Transfer to a bowl, cover, and keep it chilled.
  4. For the creamy artichoke sauce, blend all its ingredients. Pour into a bowl and cover. This sauce will need to be heated on a medium low heat for about 5 minutes before serving.
  5. Once the sauces are ready, begin preparing the chicken. Set up three pans: one with flour mixed with spices, one with beaten eggs, and one with breadcrumbs.
  6. Cut the chicken breasts lengthwise into roughly 1" strips. Skewer each strip with a wooden skewer, running it through the centre from one end to the other.
  7. Coat each chicken stick by dredging it first in the spiced flour, then dipping it in the egg, and finally rolling it in the breadcrumbs.
  8. Heat the olive and vegetable oil in a large non-stick pan. Cook the chicken sticks in batches, about 4 or 5 at a time, turning often until they are golden brown on all sides, which takes a couple of minutes per side.
  9. Transfer the cooked chicken sticks to a plate lined with paper towels to drain. You can season them with a little salt if desired, and cover them with foil while you cook the remaining batches.
  10. Serve the warm chicken sticks alongside the three prepared dipping sauces for a fun and interactive meal.

Nutrition (per serving)

Sodium1346400 mg

Recipe details

CategoryChicken
AuthorSarasotaCook