Chicken Fingers with 6 Mayo Dipping Sauces

These party nibbles sure to be a hit at your next get together.

Chicken fingers:

• 600 g chicken breast
• 100 g white flour
• 3 eggs
• 150 g breadcrumbs
• 50 ml milk
• 1 tsp paprika
• salt
• pepper
• cooking oil

Wasabi mayo:

• 2 tbsp mayo
• 1 tsp wasabi paste

Chilli garlic mayo:

• 2 tbsp mayo
• 1 chili pepper
• 1 garlic clove
• pepper

Curry mayo:

• 2 tbsp mayo
• 1 tsp curry
• 1 celery stick

Cream cheese dip:

• 2 tbsp mayo
• 1 tbsp mature cheese
• 1 piece green onion

Jalapeno and honey relish:

• 1 tbsp mustard
• 1 tbsp ketchup
• 10 g jalapenos
• 1 tsp honey

Coleslaw:

• 2 tbsp mayo
• 30 g cabbage
• 30 g carrots
• 20 g celery

Instructions

• Cut the chicken breast into strips and marinate in milk with salt, pepper, and paprika for about 15-20 min.
• Then dredge in flour, eggs, and breadcrumbs and fry in well heated oil over medium-high heat until the breadcrumbs turn golden brown.

The sauces can be prepared in advance and kept refrigerated:

• Wasabi mayo – mix well 1 teaspoon of wasabi paste with 2 tablespoons of mayonnaise
• Chili garlic mayo – in a blender, mince the garlic and chili pepper, then add the mayonnaise and freshly crushed pepper.
• Curry mayo – finely chop the celery either by hand or in a blender then mix with mayonnaise and 1 teaspoon of curry powder
• Cream Cheese dip – blend cream cheese with mayonnaise in a blender until you get a fine cream, then add finely chopped green onions.
• Jalapeno and honey relish – chop jalapenos and mix with mustard, ketchup, and honey
• Coleslaw – finely grate cabbage, carrot, and celery and mix with mayonnaise.