Monday, April 19, 2010

Baked Panko Chicken Fingers

The Menu:
Baked Panko Chicken Fingers


The Original Recipe:
I found this on Babycenter Cooking for Your Family Board. We all thought it was very good. I left out the cayenne due to the smallish children not liking spice in this house (what is wrong with them? I thought spice was a major food group... ha-ha)
My kids ate their whole piece and us bigger folk had seconds! I used salad dressings, such as honey mustard, ranch, and bbq to dip our chicken in. I went to make the honey mustard sauce, but I didn't have mayonaise. I even went to the store (again) yesterday and forgot to buy mayonaise. It looks like another trip to the store is in my very near future (when is it not!?) :oD


Baked Panko Chicken Fingers with Honey Mustard Sauce


Serves 3-4.

INGREDIENTS:

Chicken Fingers

1 1/2 lbs boneless skinless chicken breasts or breast tenders

1 1/2 cups panko breadcrumbs

2 teaspoons dried basil

2 teaspoons garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 eggs

1/2 cup flour

Cooking spray

Honey Mustard Sauce

1 cup mayonnaise

1/3 cup Dijon mustard

2 tablespoons mild honey

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350°F. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper.If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.

To prepare honey mustard sauce, stir together all ingredients in a bowl until combined well.

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