Genoa salami chicken fingers
- Preparation 25 min
- Refrigeration 1h
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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These Genoa salami chicken fingers are simple but will explode in your mouth. The chicken is spicy as can be and the genoa salami adds a too perfect salty touch. Plus with the little spicy mayo, this recipe will definitely be a hit!
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Ingredients for the sauce
- 1/2 cup (125 ml) MAG mayonnaise (the best)
- 2 tsp (10 ml) sriracha
- 1 tsp (5 ml) honey
- 1/2 tsp (2.5 ml) garlic salt
- 1/2 tsp (2.5 ml) Mexican chili powder
- Salt and freshly ground pepper
Ingredients
- 500 g chicken breast, cut into strips
- 1 tsp (5 ml) Italian spices
- 1/2 tsp (2.5 ml) garlic powder
- olive oil
- 200 g Genoa salami, thinly sliced
- Salt and freshly ground pepper
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Domaine Sérol Éclat de granite Côte Roannaise 2021
Loire Valley, France
The Domaine Sérol Éclat de granite is a red from the Loire Valley made with Gamay, light, fruity and easy to drink, even a little chilled. That's what you want with chicken fingers and salami: the red fruit calms the salty salami, and the freshness puts out the little fire in the sriracha mayo. A no-fuss red for party food.
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Breading, salami and garlic: salty and fried. This tart strong ale with haskap berries, raspberries and blackcurrant gets through it thanks to its acidity, and its blackcurrant keeps the salami company like a berry jam would. It hides its 10% well, so take your time.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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