Sep 12, 2011
13
reviews
Rate & Review

Mitzi's Chicken Fingers

At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce — they're so good that even grown-ups line up for them. This recipe first appeared in our October 2011 issue along with David Sax's article "All Grown Up: Chicken Fingers for Adults."
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Mitzi's Chicken Fingers Enlarge Image Credit: Todd Coleman
SERVES 6

INGREDIENTS

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying


INSTRUCTIONS

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.



**Correction: September 12, 2011 An earlier version of this recipe did not include the type of oil in the ingredients list. This recipe requires canola oil, for frying. The ingredients list has been corrected to reflect this.
Mitzi's Chicken Fingers

This article was first published in Saveur in Issue #141

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Ratings & Reviews (13)

I was thrilled to see this article about Mitzi's chicken fingers. They are absolutely consistently delectable! they are just as good if you take them out as when you eat them at Mitzi's. Yeah Winnipeg! We are smokin'!
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I made these gluten free and we loved them. For the coating I used sorgum flour and I put a gluten free bagel through the food processor for the bread crumbs. Even the leftovers mysteriously disappeared from the frig after school the next day.
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I will try this recipe, though I will use panko instead of breadcrumbs. I'm sure they will be light and crunchy. I can't wait to make the dipping sauce.
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This was my first time cooking chicken fingers and everything turned out pretty good. I don't want to give away any trade secrets but I thought this recipe tasted a lot like Chic-fil-a -- which is a good thing for me!

The only hiccup is that the recipe makes like 4.63489 times too much honey-dill dipping sauce. I realize the math can get a little tricky when you're not dealing with even integers but I would recommend a compromise -- either half or quarter your ingredient portions for the dipping sauce.
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These were a hit, and so easy! Yes, it did make a lot of dipping sauce, but we went through almost all of it, so I definitely wouldn't half it. My mom isn't a mayo lover, but with all of the other ingredients, she gave a big thumbs up. Everyone agreed these were the best chicken fingers ever tasted!
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Made these last night for my hubby and 10 year old son. They looked exactly like the picture and were very tasty. They remind me of the chicken fingers at Elephant Bar, which I love. I made the dipping sauce (minus the dill because I didn't have any on hand), and it was yummy. I used just three chicken breasts and made enough chicken fingers to last two nights. This is a definite keeper. And to Squid, I used panko and it came out great.
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My kids especially were skeptical when I told them I was making chicken fingers, but these were a big hit with kids and adults. Rave reviews all around; best homemade chicken fingers to grace our table. Nicely seasoned. Lots of happy dunking in both the dill sauce and plain old ketchup. My only challenge was keeping the oil the right temp using a dutch oven on my electric stove-top, too hot for the first batch, too cool for second batch, finally got it just right on the third batch. I think I'll use my deep-fryer next time for better temp control. Regardless, there will definitely be a next time!
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Ok but don't think the end result is worth the deep frying mess!! Fingers seemed to taste of the dehydrated garlic and bitterness of mustard powder. Dipping sauce was also just ok-totally not worth it if not for the fresh dill. I've made much better honey mustard sauces.
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this was pretty good. i don't deep fry anything. don't have a deep fryer and i hate the mess. i baked @ 425 for about 20-30 min. my family didn't complain and i thought it tasted fine.
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INSANE! our go to chicken fingers recipe
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good method & recipe. my husband really enjoyed the seasoning and can't wait to have them again, i might cut back on some of the black pepper. i did bigger chicken pieces than what "fingers" usually entail, and given how the crust cooks on the chicken, i will definitely cut them smaller as the recipe suggests next time!
The sugar in the recipe is entirely unnecessary and transforms chicken fingers from a savoury delight into something you'd find at a third-tier golf club.

Chicken fingers seasoned with salt and pepper allow the flavours of the chicken, and fried bread to shine. Adding superfluous seasoning ruins this classic dish.
The sugar in the recipe is entirely unnecessary and transforms chicken fingers from a savoury delight into something you'd find at a third-tier golf club.

Chicken fingers seasoned with salt and pepper allow the flavours of the chicken, and fried bread to shine. Adding superfluous seasoning ruins this classic dish.
Mitzi's Chicken Fingers 4 5 9 13

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