PEANUT-CRUSTED CHICKEN FINGERS
Elevate kid-friendly chicken fingers with a panko and crushed-peanut coating in this recipe from Virginia Willis's "Basic to Brilliant, Y'all."
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Separate a heavy-duty plastic freezer bag at the seams. One at a time, place chicken breasts between plastic sheets. Using a flat meat mallet or the bottom of a heavy skillet, pound each chicken breast until it is 1/4-inch thick and is approximately 6 inches wide and 8 1/2 inches long.
- In a large plastic or glass container, mix together salt, sugar, mustard, paprika, and white pepper. Add buttermilk and stir until salt is completely dissolved. Add chicken breasts, pushing down to make sure they are completely immersed in the liquid. Let marinate at room temperature for 30 minutes.
- Meanwhile, in a shallow dish, mix together breadcrumbs and peanuts. Place eggs in a second shallow dish and whisk until loose.
- Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; top with a wire rack and set aside.
- Remove chicken from brine and shake off any excess liquid. Cut each breast into 3/4-inch-thick diagonal strips. Dip each chicken strip first in eggs then in breadcrumb mixture, turning to coat and pressing breadcrumb mixture to adhere.
- Transfer strips to rack on baking sheet. Transfer to oven and bake until chicken is golden brown and juices run clear, about 20 minutes. Serve immediately.
CRISPY COCONUT CHICKEN FINGERS
Serve these crispy baked chicken fingers with the apricot dipping sauce recipe which I have also posted here. Yummy!
Provided by Marie
Categories Chicken
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
- Dip chicken strips into egg, then coat with coconut mixture.
- Place in shallow baking pan and drizzle with melted butter.
- Bake at 400° for 25 minutes or until brown and cooked through, turning once.
- Make sauce by combining apricot preserves and dijon mustard.
Nutrition Facts : Calories 1489.1, Fat 70.6, SaturatedFat 46.6, Cholesterol 392.2, Sodium 1532.6, Carbohydrate 138.4, Fiber 8.9, Sugar 72.9, Protein 83.8
CHICKEN WITH PEANUT SAUCE
Served on a bed of rice, this saucy chicken skillet from Karen Holland of Winnipeg, Manitoba, will quickly become one of your favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 94mg cholesterol, Sodium 562mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
CHICKEN FINGERS WITH PEANUT APRICOT SAUCE
If you do not have coriander on hand you can use ½ tsp dried basil. Also, orange marmalade can be used in lieu of the apricot jam.
Provided by queenbeatrice
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice each breast lengthwise into 4 equal strips.
- In shallow bowl, whisk egg with cold water.
- In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt.
- Dip chicken strips into egg mixture, then into crumb mixture to coat all over.
- Arrange chicken on greased rimmed baking sheet.
- Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes.
- Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.
Nutrition Facts : Calories 382.7, Fat 12.3, SaturatedFat 2.8, Cholesterol 121.3, Sodium 516.1, Carbohydrate 31.2, Fiber 2.2, Sugar 8.6, Protein 36.6
SESAME-CRUSTED CHICKEN FINGERS WITH SPICY PEANUT SAUCE
A combination of sesame seeds and panko breadcrumbs makes these chicken fingers incredibly crunchy! The peanut dipping sauce pairs perfectly.
Provided by Jennifer Farley
Categories Main Course
Time 27m
Number Of Ingredients 12
Steps:
- If you have time before cooking, let the chicken come to room temperature for 45-60 minutes (this will help it cook more evenly). If using chicken breasts, trim away excess fat and slice into 1-inch lengthwise strips.
- In a medium-sized bowl, whisk together the peanut butter, hoisin, sesame oil and 4 tablespoons warm water. If the sauce is too thick, slowly whisk in an additional tablespoon of water until the desired consistency is reached (you can always add more later if needed). Add the garlic, sambal or pepper flakes, and cilantro in bowl, whisking until smooth.
- Place the breadcrumbs and sesame seeds in a shallow dish, such as a pie pan. Season chicken with a light sprinkling of salt and pepper on both sides (see photos), then lightly press into the breadcrumb/seed mixture so it adheres on both sides.
- Heat 3 tablespoons oil in large nonstick skillet over medium-high heat until hot, shimmering and just barely starting to smoke (the chicken will quickly cool it down). Cook half of the chicken until golden brown and cooked through, around 3 minutes per side. Transfer to large plate or cutting board lined with paper towels, carefully wipe out skillet, and repeat with remaining oil and chicken.
- Serve with the dipping sauce. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
Nutrition Facts : Calories 621 kcal, Carbohydrate 42 g, Protein 25 g, Fat 3 g, SaturatedFat 9 g, Cholesterol 219 mg, Sodium 1212 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
CHICKEN FINGERS WITH APRICOT DIPPING SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings, 4 (4-piece) servings
Number Of Ingredients 11
Steps:
- Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
- For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
- Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
- Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.
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- Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
- Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
- Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.
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