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Crisp Curried Chicken Fingers with Honey Mustard Dipping Sauce

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Serves 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.

  • 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

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.

Serving Suggestions

Serve with Honey-Lemon-Glazed Cauliflower.

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

Photo: Scott Phillips

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!

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.

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.

The dipping sauce is divine-even with a bit less oil added. I can see changing the flavor in the crumbs to Italian herbs or whatever strikes one's fancy. A fun and easy and kid friendly weekday recipe.

Great week night meal. I really liked the curry -- honey mustard combination. Since I am concerned about too much fat intake, I used a spray olive oil on the panko bread crumbs and only 1 TBS olive oil in the honey mustard. Everything came out moist and tasty, so I don't think the extra oil was really necessary.

These are EXCELLENT!! And they seem much more sinful than they actually are. I used light mayo and hot curry powder, and they had the perfect amount of kick! I also make extra, because they're just as good the next day.....just reheat them in the oven at 400 for 15 minutes and they're just as crispy as the first time. The sauce is also amazing, but I don't think it needs as much oil as it calls for (i used maybe 2 tbs).

I've been making this recipe for a number of years. My whole family likes it, and it is a great for a quick dinner served with rice and broccoli.

DH and I really loved this. Very easy to make and tasty. I used Madras curry powder which isn't mild at all but it wasn't overpowering either. We're big Indian food lovers so the stronger curry flavor was not a problem.

This is excellent - easy and very tasty. I left out the 1/4 cup of oil for the dipping sauce, as we liked the flavor and consistency better without it..yummy.

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