African Chicken Fingers with Honey Mustard Harissa Sauce

African chicken fingers are marinated in a vibrant spice blend of paprika, cayenne pepper, garlic and ginger, giving them a warm, aromatic depth of flavor.

Fried in palm oil, African chicken fingers become crispy on the outside while remaining juicy. The tangy honey and mustard harissa sauce pairs perfectly with the crispy African chicken fingers.

Harissa paste brings a spicy North African kick that adds a gentle warmth. Dijon mustard adds a familiar tang, while honey offers a touch of sweetness that balances the spice. Greek yogurt adds creaminess and a slight acidity, making the sauce velvety, and lemon juice brightens it all up.

The combination of African Chicken Fingers and Harissa Hot Honey Mustard Sauce is a perfect marriage of new flavors and familiar tastes, making it irresistibly delicious for someone who loves to explore different dipping sauces.

African Chicken Fingers with Spicy Honey Mustard Harissa Sauce

African Chicken Fingers African Chicken Fingers and Dipping Sauce

Ingredients for Chicken Fingers

Two chicken breasts cut into equal strips

1 cup palm oil

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon thyme

Salt and pepper to taste

1 cup all-purpose flour

2 beaten eggs

Instructions for Frying African Chicken Fingers on the Stovetop

In a bowl, mix together paprika, cayenne pepper, garlic powder, ginger powder, ground coriander, ground cumin, thyme, salt and pepper. Coat chicken strips in spice mixture and marinate for 30 minutes. Place flour in a shallow dish. Beat eggs in another shallow bowl.

Coat chicken strips in flour, dip in beaten eggs, and coat again in flour. Heat palm oil in a large skillet over medium-high heat. Fry chicken strips in batches, 3 to 4 minutes per side, until golden brown and cooked through. Place fried chicken on paper towels to drain excess oil.

Air Fryer African Chicken Fingers

Instructions for Air Fryer African Chicken Fingers

In a bowl, mix together paprika, cayenne pepper, garlic powder, ginger powder, ground coriander, ground cumin, thyme, salt and pepper. Coat chicken strips with spice mixture and marinate for 30 minutes.

Place flour in a shallow dish. Beat eggs in another shallow bowl.

Coat the chicken strips in flour, dip them in the beaten eggs and coat them again in flour. Preheat your air fryer to 400°F (200°C).

Lightly brush or spray the chicken strips with palm oil.

Place the chicken strips in the air fryer basket in a single layer, avoiding overcrowding.

Bake for 10 to 12 minutes, turning halfway through, until golden brown and cooked through.

Remove the chicken strips from the air fryer and serve warm with the spicy honey mustard harissa sauce below.

Ingredients for Harissa Honey Mustard Hot Sauce

1 tablespoon harissa paste

2 tablespoons Dijon mustard

2 tablespoons of honey

2 tablespoons Greek yogurt

1 tablespoon lemon juice

Salt and pepper to taste

Instructions for Dipping Sauce

In a bowl, mix together the harissa paste, Dijon mustard, honey, Greek yogurt and lemon juice. Mix well until smooth and creamy. Season with salt and pepper to taste.

The Harissa Honey Mustard Hot Sauce will likely be a light reddish orange color. The harissa paste will add a red hue, while the Dijon mustard will add a yellow tone, resulting in a blended orange color. The Greek yogurt will lighten the overall color, making it creamy.

The combination of African chicken fingers and spicy Harissa honey mustard sauce is a perfect marriage of new flavors and familiar tastes.