Crunchy Chicken Fingers with Sweet 'N' Spicy Dipping Sauce

Brynie Greisman Recipe By
  • Cooking and Prep: 40 m
  • Serves: 12
  • Contains:

Strips of chicken cutlets are dipped into a combo of bread crumbs and quinoa to make them really crunchy. They are then baked (not fried!) and dipped into a heavenly sauce that mimics the flavors of French dressing with a few twists. Positively delicious!

Ingredients (21)


Dipping Sauce

Start Cooking

For the Chicken Fingers

Yields approximately 26 pieces.

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Easy Baking Parchment Paper. Brush the paper with olive oil.

  2. Combine eggs and spices in a deep bowl. Whisk together well.

  3. Combine bread crumbs and cooked quinoa in a large flat plate.

  4. Dip the cutlet strips into the egg mixture and then into the bread crumb mixture. (If you keep one hand for the egg and one hand for the crumbs, it’s much easier and neater.)

  5. Spray the cutlets generously with cooking spray before placing in the oven. Bake for 20 minutes or until done.

  6. Place all ingredients for the dipping sauce in the food processor and blend together for one minute.

  7. To serve: Place the chicken cutlet fingers on a large round platter. Place sauce in the center. Alternately, you can serve in small plastic cups with a bit of sauce at the bottom.


If you like the sauce hot, you can use part spicy ketchup and add some hot sauce as well.


If you’re pressed for time, you can use any sweet ’n’ spicy sauce you have — i.e., honey-mustard sauce.


Photography: Moshe Wulliger.

Food and Prop Styling: Renee Muller.

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