Chicken fingers with apricot sauceJanuary 18th, 2009 | Written by jfolkmann | Topic: Main
Everyone likes chicken fingers. Fact. Other than getting the temperature just right for frying, this recipe is very simple. Pair with a green salad, or coleslaw.
Note:If you can’t find panko, the closest I’ve been able to create is by taking the crust off of a day old french loaf and putting it in the blender.
Taken from “Making It Easy” By Meredith Books, Food Network (Firm), Jennifer Darling
- Preparation time
- Cooking time
- 4 boneless, skinless chicken breasts
- 2 cups panko
- 2 teaspoons finely grated lemon zest
- 2 teaspoons salt
- 3 large eggs
- Vegetable oil (for frying)
- Freshly ground black pepper
- 1 lemon cut into wedges
- ⅔ cup apricot preserves
- 2 tablespoons soy sauce
- 2 teaspoons ketchup
- Freshly squeezed juice from half a lemon
1. Set a rack on a baking sheet, put it in the oven, and preheat to 200F. Cut each chicken breast into 4 thick even pieces. Toss the panko, lemon zest, and 2 teaspoons of salt in a shallow bowl or pie plate. Beat eggs lightly in another.
2. Heat about 1/2 inch of oil in a large heavy skillet over a medium-high heat. Season the chicken all over with salt and papper to taste, dip in eggs and then press into the panko mixture to coat evenly. Shake off any excess. Carefully place the chicken in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the chicken a few pieces at a time, turning once until evenly brown. About 5 minutes total. Keep cooked fingers in the oven on the rack. Repeat with the rest of the chicken breasts. Serve with lemon and dipping sauce.
Combine the preserves, soy sauce and ketchup in a small saucepan. Heat the mixture until the preserves have melted. Stir in the lemon juice and cool before serving.