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.
Ingredients:
- 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
Cranberry-BBQ Sauce
- ¼ (14-oz) can cranberry sauce
- 1 ⅓ cup BBQ sauce
- 1 ½ tablespoons brown sugar
- ¾ tablespoons teriyaki sauce
Preparation:
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In a shallow dish, combine flour, salt, black pepper and paprika.
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In a second shallow dish, whisk together eggs and hot sauce.
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In a third shallow dish, mix panko crumbs, parsley, salt and black pepper.
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Dip each piece of chicken first in the flour mixture, then egg mixture and lastly in the panko mixture.
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Heat oil in a deep fryer or saucepan to 350°. Add chicken and fry for 3½-4 minutes.
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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
