Breaded Herbed Chicken Fingers with all recipes

Breaded Herbed Chicken Fingers

Why this recipe works: We look classic breaded chicken breasts and gave them a festive twirl by opting for chicken tenderloins and serving them with a sweet and spicy dipping sauce. There’s no  need to turn on your oven for this recipe: The chicken tenderloins cook so quickly in the skillet that the first batch doesn’t even have time to cool down before the second batch is done. Adding a combination of parsley and tarragon to the panko coating boosts flavor and gives the chicken a more sophisticated taste. The simple to make dipping sauce has just the right balance of sweet, tart, and spicy flavors. With just three ingredients, it can be assembled in minutes, leaving plenty of time to bread and cook the chicken. The sauce can be made a head of time and refrigerated, but we like it served at room temperature. Add the hot sauce in increments, tasting after each addition, until the dipping sauce reaches the heat level that you prefer.

Ingredients: serve 4

½ cup apricot preserves

¼ cup Dijon mustard

2 – 3 teaspoons hot sauce salt and pepper

¼ cup all purpose flour

2 large eggs

1 cup panko(Japanese style bread crumbs)

¼ cup chopped fresh parsley

¼ cup chopped fresh tarragon

1 ½ pounds chicken tenderloins

½ cup vegetable oil

Procedures:

1. Combine apricot preserves, mustard, and hot sauce in small bowl and season with salt and pepper.
2. Spread flour in shallow dish. Beat eggs in second dish. Spread panko and herbs in third dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge each tenderloin in flour, dip in eggs, and coat with panko, pressing to adhere.
3. Heat ¼ cup oil in large nonstick skillet over medium heat until shimmering. Cook half of chicken until golden brown, about 3 minutes per side. Transfer to paper towel lined plate. Wipe out skillet and repeat with remaining oil and chicken. Server chicken with apricot and mustard dipping sauce.

Quick Prep Tip: Breading Chicken 101

Coat the tenderloins liberally with flour before tapping the excess off, leaving only the barest film. Using tongs, dip the floured chicken in the egg, taking care to coat the entire surface before letting the excess drip back into the dish. Toss the chicken in the crumbs to coat and then press with your fingers for an even distribution.