Anne Burrell's Dijon Saltine Chicken Fingers | Secrets of a Restaurant Chef

Anne Burrell takes the term "chicken finger" to a whole new level. Get the recipe ▶ https://foodtv.com/3l2jilZ Subscribe to Food Network ▶ http://foodtv.com/YouTube Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 35 min Prep: 20 min Cook: 15 min Yield: 4 servings Ingredients 2 large boneless, skinless chicken breasts Kosher salt 1/2 cup Dijon mustard 1/2 cup low fat plain yogurt 1 sleeve (about 25) saltine crackers, crumbled 1 cup toasted wheat germ 1/2 cup sliced almonds, toasted, optional Ranch Dipping Sauce, for serving, recipe follows Ranch Dipping Sauce: 1 1/2 cups low fat yogurt 1 tablespoon garlic powder 1 1/2 teaspoons celery salt 2 shakes hot sauce (recommended: Tabasco) 2 tablespoons chopped Italian parsley leaves 2 tablespoons finely chopped chives Kosher salt Directions Preheat the oven to 425 degrees F. Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly. Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy. Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce. Ranch Dipping Sauce: Combine all the ingredients in a bowl. Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy! Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #ChickenFingers #SecretsOfARestaurantChef #FoodNetwork Anne Burrell's Dijon Saltine Chicken Fingers | Secrets of a Restaurant Chef | Food Network https://www.youtube.com/watch?v=DTUoIeiWhBk&feature=youtu.be