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Chicken Fingers Remoulade: A Southern Classic with a Crispy Twist

The first time I tasted remoulade, I was a kid at a bustling New Orleans seafood shack. The creamy, tangy sauce, piled high on golden-fried shrimp, was a revelation. It was unlike anything I’d ever experienced, a symphony of flavors that danced on my tongue. Years later, I’ve put my own spin on it, pairing that iconic remoulade with crispy baked chicken fingers for a satisfying meal that’s both comforting and exciting. I even use a ziploc bag to coat the chicken pieces instead of a bowl, makes clean up a breeze!

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Dietary Type: **Dairy-Free

Ingredients

1 cup mayonnaise
1/4 cup snipped chives or 1/4 cup chopped green onion
1 tablespoon prepared horseradish
2 teaspoons creole mustard or 2 teaspoons dijon-style mustard
1 tablespoon lemon juice
2 cups breadcrumbs
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
2 eggs
2 tablespoons olive oil
1 tablespoon water
4 boneless skinless chicken breasts

Equipment Needed

Large bowl
Small bowl
Shallow dish
Large baking sheet
Vegetable cooking spray
Whisk
Ziploc bag (optional)

Instructions

First, prepare the remoulade sauce. In a bowl, combine the mayonnaise, chives (or green onion), horseradish, mustard, and lemon juice. Mix well to ensure all ingredients are fully incorporated.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the flavors to meld and deepen, resulting in a richer, more complex sauce.
While the remoulade is chilling, preheat your oven to 425°F (220°C). This high temperature will help the chicken fingers become wonderfully crispy in the oven.
Spray a large baking sheet generously with vegetable cooking spray. This prevents the chicken from sticking and ensures even browning on the bottom.
Prepare the breadcrumb mixture. In a shallow dish, combine the breadcrumbs, garlic salt, cayenne pepper, and dried oregano. Mix these dry ingredients thoroughly with a fork. If you’re using a ziploc bag, add the breadcrumb mixture to the bag instead of the shallow dish.
In a small bowl, whisk together the eggs, olive oil, and water. This creates an egg wash that will help the breadcrumbs adhere to the chicken.
Cut each chicken breast into 1-inch wide strips. These will be your chicken fingers.
Now, it’s time to bread the chicken. Dip each chicken strip into the egg mixture, allowing any excess egg to drip back into the bowl. This ensures that the chicken is fully coated but not overly saturated. If you’re using a ziploc bag, add the chicken strips to the bag and shake well to coat.
Immediately dredge the chicken in the breadcrumb mixture, turning to coat evenly on all sides. Press the breadcrumbs gently onto the chicken to help them stick.
Place the breaded chicken fingers onto the prepared baking sheet, making sure they are not touching. This allows for even air circulation and crispier results.
Bake the chicken in the preheated oven, turning halfway through cooking, until golden brown and cooked through, about 15 minutes total. The internal temperature of the chicken should reach 165°F (74°C). A meat thermometer is your best friend here!
Once the chicken fingers are done, serve them immediately while they are hot and crispy. Place the chilled remoulade sauce on the side for dipping.

Expert Tips & Tricks

For an extra crispy coating, try using panko breadcrumbs instead of regular breadcrumbs.
If you don’t have creole mustard, a little bit of Dijon mustard mixed with a pinch of paprika will work well as a substitute.
To save time, you can prepare the remoulade sauce a day in advance. The flavors will only improve as they sit.
Don’t overcrowd the baking sheet! Baking in batches ensures the chicken fingers get crispy and golden brown.
If the breadcrumbs start to brown too quickly, loosely tent the baking sheet with foil for the last few minutes of cooking.
For a spicier kick, add a pinch of cayenne pepper to the egg mixture as well as the breadcrumb mixture.
If you don’t have time to make breadcrumbs, crushed saltine crackers or potato chips can be used in a pinch.
Add a tablespoon of hot sauce to the remoulade for a spicy kick.
Mix a little grated parmesan cheese in with the breadcrumb mixture.

Serving & Storage Suggestions

Serve these Chicken Fingers Remoulade hot and fresh for the best flavor and texture. They’re excellent as a main course, paired with sides like coleslaw, french fries, or a simple green salad. For a fun appetizer, serve them alongside celery sticks and carrot sticks.

Leftover chicken fingers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for maximum crispness. Microwaving is not recommended, as it can make them soggy. Remoulade sauce should also be refrigerated and will last for up to 5 days. Do not leave the remoulade sauce at room temperature for more than 2 hours.

Freezing is not recommended, as the breading will lose its texture upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	337.5 kcal	N/A
Calories from Fat	N/A	44%
Total Fat	16.7 g	25%
Saturated Fat	2.8 g	14%
Cholesterol	94.7 mg	31%
Sodium	482.4 mg	20%
Total Carbohydrate	27.2 g	9%
Dietary Fiber	1.4 g	5%
Sugars	3.9 g	N/A
Protein	19.2 g	38%

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
Spicy Remoulade: Add a dash of hot sauce or a pinch of cayenne pepper to the remoulade for extra heat.
Herbaceous Remoulade: Mix in some fresh parsley, dill, or tarragon along with the chives.
Vegan: Substitute the mayonnaise with a vegan mayonnaise alternative, and use a flax egg or other vegan egg replacement.
Air Fryer: Cook the chicken fingers in an air fryer for an even quicker and potentially crispier result. Adjust cooking time accordingly. Typically, 8-10 minutes at 400°F (200°C) is sufficient.

FAQs (Frequently Asked Questions)

Q: Can I make the remoulade sauce ahead of time?
A: Absolutely! The remoulade sauce can be made a day or two in advance. In fact, the flavors tend to meld together even better after a day in the refrigerator.

Q: Can I use store-bought breadcrumbs instead of making my own?
A: Yes, store-bought breadcrumbs will work just fine. However, homemade breadcrumbs often have a better texture and flavor.

Q: How do I keep the chicken fingers from getting soggy?
A: Make sure not to overcrowd the baking sheet, as this can steam the chicken instead of allowing it to crisp up. Also, ensure that the chicken is fully cooked and the breadcrumbs are golden brown before removing them from the oven.

Q: Can I freeze the cooked chicken fingers?
A: While you can freeze them, it’s not highly recommended as the breading may become soggy upon thawing. For best results, consume them fresh.

Q: Is there a substitute for the creole mustard?
A: If you can’t find creole mustard, Dijon mustard mixed with a dash of horseradish and a pinch of paprika will provide a similar flavor profile.

Final Thoughts

This Chicken Fingers Remoulade recipe is a delightful twist on a classic Southern sauce, bringing together the comforting familiarity of chicken fingers with the vibrant flavors of New Orleans. It’s easy enough for a weeknight dinner, yet impressive enough to serve to guests. Don’t be afraid to experiment with different herbs and spices in the remoulade to create your own signature version. I hope you enjoy this recipe as much as I do, and I encourage you to share your creations and feedback!