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overhead shot of a bowl with chicken fingers, chipotle yogurt sauce in a dish, and Avocado Crema in the bowl with sweet potato fries and veggies

Mexican Chicken Fingers with Chipotle Yogurt Sauce + Avocado Cilantro Crema

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5 from 1 review

  • Author: Allison
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

These Mexican Chicken Fingers with Chipotle Yogurt Sauce and Avocado Cilantro Crema are healthy, simple, and fun. These chicken fingers pair beautifully with roasted sweet potato “fries” and crunchy raw veggies. They make a great game day or party meal, but they’re just as great for an average weeknight meal.

Ingredients

Scale

Mexican Chicken Fingers

  • 2 pounds boneless skinless chicken breasts (organic if possible)
  • 1/3 cup buttermilk
  • 1 tablespoon pickle brine
  • 1 tablespoon barbecue sauce
  • 1 1/2 cups cornmeal
  • 1 cup pepitas, coarsely ground in a food processor after measuring
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oreagno
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon hot red pepper flakes or cayenne
  • 1/2 teaspoon sea salt

Chipotle Yogurt Sauce

  • 1 cup whole milk Greek yogurt
  • 1–2 chipotles in adobo sauce (to your spice tolerance)
  • 2 tablespoons adobo sauce (from the can of chipotles)
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • Sea salt, to taste
  • 1 tablespoon honey

Avocado Crema

  • 2 ripe avocados
  • Juice of 1–2 limes, to taste
  • 1/2 cup cilantro, chopped
  • Sea salt, to taste (I used 1/2 teaspoon)
  • Freshly ground black pepper, to taste
  • 1/4 cup water

Instructions

  1. Make the Mexican Chicken Fingers: Preheat the oven to 425 F and line two large, rimmed baking sheets with parchment paper.
  2. Slice the chicken breasts into strips. In a large bowl, whisk together the buttermilk, brine, and barbecue sauce. Add the chicken strips and toss to coat.
  3. In a separate large bowl, stir together the cornmeal, pepitas, spices, and salt. Dredge the chicken strips, one at a time, through the cornmeal mixture, pressing firmly so that the coating adheres.
  4. Place each chicken strip on the prepared baking sheets, leaving a bit of space in between each one.
  5. Bake for 15-20 minutes, until cooked through, no longer pink inside, and the internal temperature is 165 degrees F on an instant-read thermometer.
  6. Meanwhile, make the sauces: To make the chipotle yogurt sauce, place the Greek yogurt, chipotles, adobo sauce, garlic, apple cider vinegar, salt, and honey in a food processor fitted with the ‘S’ blade. Process until smooth. Transfer into a jar or container and rinse out the food processor. To make the avocado crema, combine the avocado, lime juice, cilantro, salt, pepper, and water in the food processor fitted with the ‘S’ blade. Process until smooth and transfer into a jar or container.
  7. Serve the chicken fingers with the dipping sauces and any other accompaniments, such as sweet potato fries and raw veggies. Eat and enjoy!
  8. Any leftover chicken fingers can be stored in an airtight container in the refrigerator for up to three days.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Find it online: https://upbeetkitchen.com/2021/11/05/mexican-chicken-fingers-with-chipotle-yogurt-sauce-avocado-cilantro-crema/