French Onion Crema Chicken Fingers Recipe

French Onion Crema Chicken Fingers Recipe
Sticky's Finger Joint•

Sticky's Finger Joint is a NYC restaurant that specializes in – you guessed it – chicken fingers. The fast-casual spot recently opened a second location in Murray Hill (the original is in Greenwich Village) to dish out creative takes on the classic American comfort food. While there are more than 30 sauce options, we're particularly into the French onion crema.

French onion dip can be found on tables and at tailgates everywhere across this country. A flavor so popular deserves to be done right, not just opened from a tin can or made with a powdered mix. Both my business partner Jonathan and I are huge French onion fans. What we are not fans of is artificial, preservative and chemical-packed things that are packaged as food. So we made the best homemade fresh French onion crema and incorporated that flavor into our French onion supreme. Because you know bacon makes everything better. — co-founder Paul Abrahamian.

French Onion Crema Chicken Fingers Recipe
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Prep Time
35
minutes
Cook Time
30
minutes
Servings
4
- 6
French Onion Crema Chicken Fingers Recipe
Total time: 1 hour, 5 minutes
Ingredients
  • 1 pound boneless chicken breast
  • 2 cups buttermilk
  • 1/4 cup fresh pureed blended fruit of your choice (frozen works very well)
  • fresh sprig of thyme
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all purpose flour
  • 2 large eggs
  • 2 cups panko
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-3 white onions
  • 1 shallot
  • 2 cloves garlic
  • 1 teaspoon soy sauce
  • 1/3 cup beef au jus (store-bought au jus gravy mix works for this)
  • 1 tablespoon butter
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1/2 cup heavy cream
  • scallions
  • bacon
  • fried onions
Directions
  1. Combine all the marinade ingredients and marinate the chicken overnight.
  2. Combine the panko, salt and pepper in a bowl.
  3. Place the flour in another bowl and the eggs in a separate bowl.
  4. Take the chicken out of the marinade and pat dry with paper towels.
  5. Coat the chicken in flour, then in the egg and finish with the panko breading.
  6. Let coated fingers sit in the fridge for 10 minutes.
  7. Next, heat enough oil to semi-cover the surface of a pan on a medium-high flame.
  8. When the oil is hot, cook the fingers for 4-5 minutes on each side, depending on thickness.
  9. Slice and dice onions, shallot and garlic and sauté them with butter on medium high heat.
  10. As they begin to caramelize, add the au jus and soy sauce.
  11. After it all cooks together, remove from heat and let cool. 
  12. After cooling, put the mixture in a food processor along with the sour cream and mayonnaise. Give it a few pulses.
  13. Put the mixture in a bowl. Slowly whisk in the heavy cream.
  14. If you would like your crema thicker, add an additional half cup of sour cream and a half cup of mayonnaise.
  15. Drizzle the crema over the chicken. Top it off with sliced scallions, bacon bits and fried onions.
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