Wednesday, April 23, 2008

Panko-Breaded Chicken Fingers

1-1/4 cup panko breadcrumbs
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
Few drops of Tabasco or other hot sauce, to taste
Drop of honey, to taste
Black pepper, to taste
1-1/4 lb boneless, skinless chicken breasts, cut lengthwise into 1-inch strips
Spicy ketchup or honey mustard (store-bought or homemade), for dipping

  • Preheat the broiler, and line a baking sheet with parchment paper. Place panko in a pie plate or other flat rimmed bowl.
  • In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, honey and black pepper, and stir.
  • Dip the chicken strips into the mayonnaise mixture, and then roll them in the panko, pressing lightly to make sure the crumbs adhere.
  • Place on the baking sheet, and cook under the broiler, turning once, for a total of 6-10 minutes, until the chicken is cooked through and the panko is browned. Serve with your choice of dipping sauce.

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