Crisp Curried Chicken Fingers with Honey Mustard Dipping Sauce

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.