There’s no need to cook twice to please the adults and kids in the family. These chicken fingers are kid favorites, but are also sophisticated enough for adults to savor. The cranberry-BBQ sauce adds kick to the crunch, and the flavor will bring back a taste of summer.
- 1 lb boneless, skinless chicken breasts, cut into long, thin strips
- 4 cup flour
- 1 teaspoon kosher salt
- ¼ tablespoon coarse black pepper
- ½ teaspoon sweet paprika
- 1 egg
- 1 drop hot sauce
- 1 cup panko crumbs
- ½ teaspoon parsley flakes
- pinch kosher salt
- pinch coarse black pepper
- ¼ (14-oz) can cranberry sauce
- 1 ⅓ cup BBQ sauce
- 1 ½ tablespoons brown sugar
- ¾ tablespoons teriyaki sauce
In a shallow dish, combine flour, salt, black pepper and paprika.
In a second shallow dish, whisk together eggs and hot sauce.
In a third shallow dish, mix panko crumbs, parsley, salt and black pepper.
Dip each piece of chicken first in the flour mixture, then egg mixture and lastly in the panko mixture.
Heat oil in a deep fryer or saucepan to 350°. Add chicken and fry for 3½-4 minutes.
To prepare the dipping sauce: Using a food processor or immersion blender, blend cranberry sauce until smooth. Whisk in BBQ sauce, brown sugar and teriyaki sauce. Serve alongside chicken fingers.
Yields: 3-4 servings