The Briny Lemon: Crispy Chicken Fingers with Creamy Garlic Dip

Kid-friendly chicken fingers make tasty dinners for grown-ups too—and they couldn’t be easier to make. Prepare the dip first and let it stand while the chicken cooks. Get your breading station ready (cornstarch, eggs, panko/cornmeal—in that order), heat your oil, and this casual, flavorful dinner will be on the table in less than half an hour.

A note about the dip: It’s really important to add the oil only a little bit at a time, combining each drizzle with the yogurt before adding more. If the oil is added too quickly or too much at a time, it’s difficult to get a smooth, creamy consistency. The oil wants to separate from the yogurt, so a little at a time is key. That said, if your mixture does separate, transfer it to a small food processor or blender and whirl it into shape.

For another crispy chicken idea, check out Chicken-Nugget Salad with Warm Sesame-Ginger Dressing.

Serves 5-6

Ingredients

2 large garlic cloves, crushed and peeled
sea salt
1/2 cup plain Greek yogurt
1/4 cup extra virgin olive oil
1 tbsp finely chopped chives
3 tbsp cornstarch
2 large eggs
1-1/2 cups panko (or other fine, dry breadcrumbs)
1/2 cup cornmeal
freshly ground black pepper
1 lb boneless, skinless chicken breast, cut into thin strips
1/2 cup canola or vegetable oil, plus more as needed

Prepared Chicken

Preparation

Place the garlic cloves on a cutting board and sprinkle generously with sea salt. Use a fork to mash the garlic and salt together to form a paste. Transfer to a bowl and stir in the yogurt.
Very slowly add the oil, a small amount at a time, whisking constantly to combine. Continue adding the oil and whisking until all the oil is combined with the yogurt mixture. Stir in the chives. Cover and let stand 30 minutes.

Mash Garlic with Salt

Combined Ingredients

Creamy Garlic Dip

Place the cornstarch in a heavy, sealable plastic bag and whisk the eggs in a shallow bowl.
Spread the panko and cornmeal on a large plate or in a baking dish and season with salt and pepper. Stir well to combine.
Place the chicken in the bag with the cornstarch. Seal and shake until the pieces are well coated.
Remove the pieces one at a time, shaking off any excess cornstarch, and dip in the egg. Let excess egg drip off and roll in the panko mixture, coating all over.
Heat a large, deep skillet over medium-high heat and add 1/2 cup oil. Working in batches, cook the chicken fingers, turning a few times, until golden and crispy and just cooked through, about 10 minutes total. Transfer to layers of paper towels to drain. (For the second batch, add more oil as needed.)