Wednesday, September 28, 2011

Baked Chicken Fingers with Sweet & Tangy Dipping Sauce

One of my all-time favorite chicken recipes is from a cookbook called Cuisine Lite.  The original version is quick and easy for a weeknight dinner, but it needed to be adapted for game day.  And what's better than finger food you can pop in your mouth without taking your eyes off the tv?  The result of my changes were crispy chicken tenders served with a mouthwatering sauce sure to wake up your taste buds.  As always, I used real food ingredients for the entire thing.

Baked Chicken Fingers with Sweet & Tangy Dipping Sauce
  • 1 lb chicken tenders
  • 1/4 cup panko bread crumbs
  • 1 egg
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp oregano
  • 1/4 tsp garlic powder
  • zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1/4 cup honey
  • 2 tsp hot sauce
Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Beat egg in a shallow dish.  Combine bread crumbs, salt, pepper, oregano, and garlic powder and place in another shallow dish.  Dip each piece of chicken in egg, then in the bread crumb mixture.  Press bread crumbs into chicken and coat all sides evenly.  Place chicken on baking sheet and bake for 8-10 minutes.  Flip tenders and bake for another 5-7 minutes or until done.

Meanwhile, heat a small saucepan over medium heat.  Combine zest, lemon juice, honey, and hot sauce in the pan.  Bring the mixture to a bubble and cook until it thickens.

Serve chicken fingers with sauce on the side and enjoy!

Big 10 conference games start this week. 

Full Whitehouse
photo: Onward State

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