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Chicken Fingers with Cranberry BBQ Sauce


These fingers are not just big in size but “big” in taste. Crispy coated chicken breast has a great crunch. Serve with our delicious dipping sauce. Recipe courtesy of Gotham Burger, formerly located in Teaneck, New Jersey and Upper West Side, Manhattan.


Prepare the Chicken Fingers

1. In a shallow dish, combine flour, salt, pepper, and paprika.
2. In a second shallow dish, whisk together eggs and hot sauce.
3. Combine panko crumbs, parsley, salt, and pepper in a third shallow dish.
4. Roll chicken first in flour mixture, then egg wash, then panko crumbs.
5. Heat oil in a deep-fryer or saucepan to between 350 degrees Fahrenheit and 375 degrees Fahrenheit. Add chicken and deep-fry for three and a half to four minutes.

Prepare the Sauce

1. In a food processor or using an immersion blender, blend cranberry sauce until smooth. Whisk in BBQ sauce, brown sugar, and teriyaki sauce. Serve alongside chicken fingers.


Co-owner Avi Roth recommends Open Pit or Bull’s-Eye BBQ Sauce.


The original Gotham Burger Cranberry BBQ sauce recipe makes five gallons! Although you’ll still need to do a lot of dipping to use up this smaller quantity, we froze it successfully.


Reproduced from Secret Restaurant Recipes by Victoria Dwek and Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.