nd parsley. Set aside. Dip chicken strips in sweet chili sauce
Chicken Fingers: Cut each breast half into 4 strips.
Combine chicken strips, milk, and next 3 ingedients in a heavy duty zip-top bag; seal and chill 4 hours.
Remove chicken, discarding marinade; dredge in flour.
Pour oil to a depth of 2 inches in a large Dutch oven; when hot, fry chicken, in batches, 5-6 minutes or until golden.
Drain on paper towels.
Serve with Come Back Sauce.
Come Back Sauce: Stir together all ingredients in a bowl; cover and chill at least 1 hour.
emon juice.
Cover; chill for 30 minutes.
Meanwhile, preheat
auce aside,.
Make the chicken fingers: In a medium bowl, toss
Chicken:.
In a bowl mix
Slice the chicken breasts into about 3/
nd lime peel. Coat the chicken breasts with the mixture and
For Chicken Strips.
Slice Chicken breast thin and then cut
Wash and drain chicken breasts.
Cut into long fingers.
Mix egg and milk in small bowl.
Mix flour and Mrs. Dash in shaking bag.
Dip chicken fingers in egg and milk mixture and then shake in flour bag until well coated.
Fry chicken 15 to 20 minutes or until tender.
nto the buttermilk. Add the chicken and turn to coat.
f garlic puree to marinade for chicken strips.
Serve remaining puree
Combine all ingredients in a glass bowl and microwave on high for 30 seconds, stirring once.
Serve with fried chicken fingers.
u fry it. Cook the chicken and veggies at the same
mix well.
Coat the chicken strips with the flour mixture
engthwise into strips (chicken fillets can be left as
Cut each chicken breast half on the diagonal
hutney is cooking cut chicken breasts into fingers, 4-5 per breast
Cut chicken into 1 inch strips, or\"fingers\" about 3 inches in length
For Chicken: Wash the chicken and pat it dry.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and