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Recipe

Crisp Curried Chicken Fingers with Honey Mustard Dipping Sauce

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Scott Phillips

Servings: two to three as a main course.

The mild curry powder here adds just the right amount of spice to freshen up this family-friendly favorite, and the chicken crisps up beautifully under the heat of the broiler.

Ingredients

  • 1/2 small shallot, minced   
  • 1 Tbs. rice vinegar
  • 1 cup panko (see note)
  • 6 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 lb. chicken breast tenders
  • 2 Tbs. mayonnaise
  • 3/4 tsp. mild curry powder
  • 1/4 tsp. Tabasco sauce
  • 2 Tbs. Dijon mustard
  • 2 Tbs. honey

Nutritional Information

      Nutritional Sample Size based on three servings
      Calories (kcal) : 370
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 85
      Sodium (mg): 540
      Carbohydrates (g): 13
      Fiber (g): 1
      Protein (g): 32

Preparation

  • Position a rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes. Combine the shallot and vinegar in a small bowl and set aside for at least 10 minutes.
  • Meanwhile, pour the panko into a shallow dish (like a pie pan) and toss with 2 Tbs. of the oil, 1/4 tsp. salt, and a few grinds of pepper. Have ready a heavy-duty baking sheet. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. In a medium bowl, combine the tenders with the mayonnaise, curry powder, Tabasco, 1/2 tsp. salt, and several grinds of pepper. Toss with your hands to coat well. Dredge each tender in the panko and arrange in a single layer on the baking sheet. Broil, flipping once, until the tenders are crisp and golden brown on the outside, cooked through on the inside, 3 to 5 minutes per side.
  • While the chicken cooks, whisk the mustard and honey into the shallot and vinegar. Slowly whisk in the remaining 1/4 cup of oil. Season the sauce to taste with salt and pepper. Serve the chicken fingers with small dishes of the sauce for dipping.

Serve with Honey-Lemon-Glazed Cauliflower.

Reviews

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Reviews

  • cdwilliams | 10/25/2013

    Very fast - can prepare chicken, coating and sauce in advance and then dip and broil - dinner in under 10 minutes (plus time for broiler to preheat). One word of caution - this recipe works best with a piece of chicken exactly the size of a chicken tender. I cut up chicken breasts, and a couple of pieces were too thick. They were underdone and had to be baked to finish cooking.Sadly, I had no Dijon mustard, and had to make due with my husband's yellow mustard, which I find barely edible. Even under these conditions, the sauce was really good. Thanks for a new staple!

  • penelopeplantlady | 10/24/2013

    This was yummy! Liked that it was crunchy and not fried. Just had skinless, boneless chicken breasts, and sliced them to mimic tenders. Seemed fine to me. I served it hot on a bed of mixed napa and purple cabbage, LIGHTLY dressed with a bit of the sauce. Still used the sauce on the side for dipping.

  • penelopeplantlady | 10/24/2013

    This was yummy! Liked that it was crunchy and not fried. I served it hot on a bed of mixed napa and purple cabbage, LIGHTLY dressed with a bit of the sauce. Still used the sauce on the side for dipping.

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