How to make crispy baked chicken fingers

Who knew that one ingredient that could make chicken fingers faster and keep the crispy outer coating in place? There’s a hack that really does the trick, and it uses Blue Plate Mayo. Now that’s the good stuff!

1-Step quicker

While other chicken finger recipes usually call for a coating of flour and egg before adding the breadcrumb mixture, our recipe is one step quicker by going straight for the mayonnaise. The whole family will love this fast, easy and delicious dish.

The breading sticks better

Simply brush your chicken pieces with a creamy mixture of Blue Plate® Mayonnaise and
Creole seasoning, and then press into a savory coating of Panko bread crumbs, shredded Parmesan and spices. You’ll find that the breading sticks better to the chicken, and the finished dish offers up great tangy flavor – as well as a golden crust.

Comeback Sauce for dipping

To top it off, be sure to serve the chicken fingers with our Sriracha Comeback Sauce – a mayo lover’s dipping sauce that’s also delicious with boiled seafood.

RECIPE: CRISPY BAKED CHICKEN FINGERS WITH SRIRACHA COMEBACK SAUCE

Ingredients

1 pound chicken breasts, cut in 1-inch-wide strips

Favorite chicken seasoning

1/3 cup Blue Plate® Real Mayonnaise

¼ teaspoon Creole seasoning

1 cup panko bread crumbs

½ cup shredded Parmesan cheese

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon white pepper

Preparation

COAT a shallow baking pan and a rack that fits inside it with nonstick spray.
Preheat oven to 425 degrees.

DRY chicken pieces with paper towels and season lightly with chicken seasoning.
Let sit while mixing the mayonnaise and bread crumb mixtures.

COMBINE mayonnaise and Creole seasoning in a small bowl. In a pie plate or large
shallow bowl, mix bread crumbs, cheese, onion and garlic powders and white
pepper.

BRUSH chicken pieces with mayonnaise mixture on both sides. Use the one-wet
one-dry method for hands: Hold chicken in one hand and brush on the
mayonnaise; use the other hand to press it into the crumbs and turn it, pressing
the second side into the crumbs to adhere. Put the coated chicken on prepared
rack.

BAKE 25 to 30 minutes, just until juices run clear or an instant-read thermometer
reads 160 degrees. Do not overbake. Serve hot with the sauce.

Sriracha Comeback Sauce

1 cup Blue Plate® Mayonnaise

2 tablespoons ketchup

2 tablespoons Sriracha Hot Chili Sauce

1 tablespoon olive oil

2 teaspoons fresh lemon juice

2 teaspoons Worcestershire sauce

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon sweet or hot paprika

MIX all ingredients in a medium bowl. Cover and refrigerate. Keeps well for 1 week. Serve with boiled seafood, fried seafood, chicken fingers, wings, or as a salad dressing. Keeps well for 1 week.

The easy way to make moist, delicious Banana Bread

Here’s a hack that’ll surprise you. Blue Plate Mayo is the secret ingredient you’d never think to use to make banana bread oh so moist and delicious. That’s the good stuff!

Wait, Blue Plate in banana bread?

Most baked goods, including banana bread, call for butter or oil. But if you don’t have any on hand, mayonnaise is a great replacement. As an added bonus, it alters the texture, making the banana bread super moist. Baker’s Tip: no need to worry, there’s no mayo taste at all in the final product!

Add mayo to mashed bananas

It’s as simple as mashing the bananas and adding enough Blue Plate® Mayonnaise to equal 2 ½ cups. Then beat in an egg, sugar, and vanilla extract. Fold the dry ingredients into the banana mixture, and add pecans. Oh, and don’t forget the chocolate chips, even though they’re optional.

Bake, cool and cnjoy

A yummy after-school snack and a great way to keep your coffee company, our banana bread recipe stays fresh for up to 5 days, and freezes well, too. But it’s so good, it probably won’t last that long!

*Tip: Always keep ripe bananas on hand so you’re ready to make banana bread anytime: peel ripe or over-ripe bananas, and freeze in a zip-top plastic bag. Then thaw before using.

RECIPE: OVER-THE-TOP BANANA BREAD

Ingredients

3 ripe bananas

1 cup Blue Plate® Mayonnaise

1 egg, lightly beaten

1 cup sugar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup pecans

½ cup chocolate chips (optional)

Preparation

Preheat oven to 350 degrees. Coat a 9-inch by 5-inch baking pan with nonstick spray.

Mash bananas with a fork in a large measuring cup. Medium bananas should measure about 1 1/2 cups. If this is the case, add the entire 1 cup mayonnaise. If the bananas are larger, add slightly less mayonnaise, probably about ¾ cup, to equal 2 1/2 cups total bananas and mayonnaise.

Beat in a large bowl the egg, sugar, banana-mayonnaise mixture and vanilla, until mixed well. In a medium bowl, mix flour, baking powder and salt. Fold into banana mixture with pecans (and chocolate chips, if using) just until no streaks of flour can be seen. Turn into the prepared baking pan.

Bake 1 hour, until a toothpick comes out clean when inserted into the center. Cool on a rack 15 minutes, then remove from pan. Cool completely, then wrap in foil. Keeps well up to 5 days. Freezes well.