Panko-crusted chicken strips and sauce
By KATIE WORKMAN
Sometimes a chicken nugget is just a chicken nugget. Sometimes it’s a panko-crusted strip of crispy chicken breast with a sweet and tangy sauce. It’s the latter.
Super Bowl Sunday is snack time at its finest. No one is looking for fancy footwork (at least not in food; we want to see that on the field). I’ve hosted more Super Bowl parties than I can (want to) count, and what I can tell you is that the dainty little canapes aren’t going to fly off the buffet as quickly as the nachos.
The best Super Bowl food lives in the same realm as the best bar food. And that includes chicken tenders.
If you tend to think of chicken strips as a guilty, kid-centric pleasure, give yourself permission to relax and enjoy them. These are basically boneless fried chicken.
But these chicken strips cook on a rack for maximum crispiness without frying. A little olive oil in the panko makes all the difference. For a spicy touch, add Sriracha to the egg wash.
Now for the sauce, simple but game-changing: melt apricot or orange jam, stir in Dijon mustard and fresh thyme, and dip. It’s sweet, tangy and herbaceous, perfect for dipping every golden stripe.
Cook, sauce, serve. The platter disappears quickly, so consider making a double batch for a larger crowd. Easy enough for a weeknight, special enough for big game, and guaranteed to impress kids and adults alike.
Crispy Chicken Strips with Apricot Mustard Dip
For 4 to 6 people
Ingredients:
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper to taste
- 2 large eggs
- 1/2 teaspoon Sriracha or other hot sauce, or to taste
- 1 1/2 cup Panko breadcrumbs
- 2 tablespoons of olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch-thick strips (or use chicken tenders)
- 1 cup apricot or orange jam
- 3 tablespoons of Dijon mustard
- 1/2 teaspoon chopped fresh thyme leaves
Instructions:
1. Preheat oven to 400°F. Place a cooling rack on a rimmed baking sheet.
2. Place flour, salt and pepper in a shallow bowl. Whisk together eggs and Sriracha in a second shallow bowl. Mix the Panko and olive oil in a third bowl.
3. Working in small batches, toss the chicken strips in the flour, shake off any excess, dip in the egg mixture, let the extra egg drip into the bowl, and roll in the panko. Shake off any excess, then place the strips at least 1 inch apart on the rack. (You may need to cook them in two batches.)
4. Bake until chicken strips are browned and cooked through, 15 to 18 minutes.
5. While the chicken is cooking, place the canned goods in a small saucepan or skillet. Heat over low heat until melted, stirring occasionally, then stir in the mustard and thyme. Transfer the sauce to a small bowl, transfer the chicken strips to a serving platter and serve hot.
Katie Workman writes regularly about food for the Associated Press. She has written two cookbooks focused on home cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be contacted at Katie@themom100.com.
For more AP food stories, go to https://apnews.com/hub/recipes
