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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Crispy Curried Chicken Fingers with Honey Mustard Dipping Sauce Recipe

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This recipe for Crispy Curried Chicken Fingers with Honey Mustard Dipping Sauce is from Neville Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 small shallot, minced
1 Tbsp. Rice Vinegar
1 c. Panko
6 Tbsp. vegetable oil
Kosher salt and freshly ground black pepper
1 lb. chicken breast tenders
2 tbsp. mayonaise
3/4 tsp. mild curry powder
1/4 tsp. tabasco sauce
2 Tbsp. dijon mustard
2 Tbsp. honey
Directions:
Directions:
position a rack 6 inches from the broiler element and heat the broiler for at least 10 minutes. Combine the shallot and vinegar in a small bowl and set aside for at least 10 minutes.

Meanwhile pour the panko into a shallow dish and toss with 2 Tbsp. of the oil, 1/4 tsp. kosher salt, and a few grinds of pepper. Have ready a heavy duty baking sheet. In a medium bowl, combine the chicken with the mayonaise, curry powder, tabasco, 1/2 tsp. salt and a few grinds of pepper. Toss with your hands to coat well. Dredge each piece of chicken in the panko and arrange in a single layer on the baking sheet. Broil, flipping once, until the chicken is crisp and golden brown on the outside, and cooked through on the inside, about 3-5 minutes per side.
While the chicken cooks whisk the mustard and honey into the shallot and vinegar. Slowly whisk in the remaining 1/4 c. oil. Season the sauce to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
2 - 3 as a main course

 

 

 

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