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Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce Recipe

Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on January 17, 2012

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    The chicken portion was very tasty. I substituted the dijon, since I don't like it, for yellow mustard and used oatmeal because I didn't have wheat germ and I will most definitely make it again. They turned out moist and tender and the crust was quite crispy. The ranch dipping sauce on the other hand, which I followed to the T, was aweful. Way too much celery salt and garlic powder. I had a really terrible lingering garlic taste that wouldn't leave. I'll just stick with ketchup next time.

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  • on January 11, 2012

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    I have to say- I was so excited for these. But I don't know if I did something wrong, but these weren't good. They were very tangy. Very sour tangy, and I thought my mustard must've went bad. Hmmm......I also had to cook longer then 20 minutes to take the pink away! I'll try again with a little tweaking and maybe a different crust!

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  • on January 11, 2012

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    I watched this episode today and had to make these. Very good and easy! I didn't have almonds or wheat germ on hand so I used pecans and left out the wheat germ. I can't wait to experiment with different flavors with this recipe.

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  • on January 11, 2012

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    I printed the receipe and cooked it, I saw your show today and I just had to do those fingers. Thanks Anne

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  • on December 16, 2011

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    yummy, easy and tasty. Easy to change the flavor profile to whatever you want as well. i make mine buffalo style

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  • on August 13, 2011

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    Being usually a non-healthy eater the idea of wheat germ and yogurt was quite scary to me. Still, it just appealed for some reason, so I went for it. I am thrilled I did! These were super tasty and I would certainly make them again. I couldn't find low fat plain, so I used the nonfat - it was fine. Additionally I don't eat ranch, so I actually made a honey mustard. It may have sounded like mustard overkill, but really they went well. I even substituted the usual mayo in honey mustard sauce with the leftover nonfat yogurt - gave it some nice tang. I will be making these again!

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  • on August 07, 2011

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    My mom and I made this for supper tonight, and it was very good. We added some mac n cheese with peas and it made for a healthy meal. One that a picky eater and one that is allergic to a lot of foods even enjoyed.

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  • on July 15, 2011

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    Sorry to say, these were just terrible!

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  • on July 15, 2011

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    PS... the Angel Food Cake and Tropical Fruit Compote was AMAZING and even my non-fruit lovers ate it! ANNE YOU ROCK!!!
    Agree with some other postings, if you are not a fan of Anne's cooking then I'm not sure why you criticize her? If you tried the recipe and have comments, that is perfectly legit, but not to slam her cooking style because it doesn't fit your lifestyle. Stick with Ellie... she is the health guru, but Anne is all about making restaurant food in your kitchen. She doesn't fib, restaurant food is loaded with salt because "Salt makes food taste good" as she says. I don't think any of us believe you should eat out at every meal to be healthy. I, for one, really love her show!

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  • on January 16, 2011

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    OMG! OMG! OMG! Anne you not only rock ~~ you rock and roll!!! These were absolutely scrumptious! I ate one straight out of the oven; couldn't wait for the dip and sat right down to write this review.......now I'll go make that dip! Anne, you definitely are a supah stah!!! Thank you for a great idea ~yogurt and mustard ~ I never would have thought to put them together; PLUS the coating is divine! And healthy, to boot! I LOVE YOU, Anne!!

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