Chicken Fingers with Apricot Sauce

 

 

 

Yes, I wrote about chicken with an apricot glaze in May. And here I go again, but it’s such a great flavor combination.

This is a solid recipe for chicken fingers. The lemon is subtle enough in the chicken breading that it’s quite child- (or picky-eater) friendly. Although the recipe, from Food Network Kitchens’ Making It Easy,* calls for frying the chicken, I baked it with good results. I’ve included instructions for both methods.

I used 2 1/2 large chicken-breast halves instead of four and still got four adequate servings. Go with four if you have big eaters, but make 50 percent more panko coating to make sure you have enough.

The sauce would also  be great with pork. The chicken and pork are also tasty with Cherry Barbecue Sauce.

 

 

Chicken Fingers with Apricot Sauce

 

4 boneless, skinless chicken breast halves, about 1 1/2 lbs.

2 cups panko (Japanese bread crumbs)

Zest of 1 lemon (keep lemon to use juice in sauce)

2 tsps. kosher salt

3 large eggs

Vegetable oil for frying, or cooking spray/butter for baking

1 lemon, cut into wedges

 

Sauce, makes 1 cup:

2/3 cup apricot preserves

2 tbsp. soy sauce

2 tsp. ketchup

6 slices unpeeled fresh ginger

2 tbsp. lemon juice from fresh lemon

 

Make sauce first so it has time to cool. Combine the sauce ingredients except for lemon juice in a microwave-safe dish or, for the stovetop, a small saucepan. Cook till preserves melt. Stir in lemon juice and set aside to cool. Remove ginger slices and discard.

If you want to pan-fry the chicken fingers, place a rack on a baking sheet and put it in the oven, turning it to 200.

Cut each breast into four even pieces. Toss the panko with the lemon zest and salt in a shallow bowl or pie plate. Beat the eggs lightly in another.

Heat oil about 1/2-inch deep in a large, heavy skillet over medium-high heat. Season the chicken all over with salt and pepper, dip into the eggs and press into the panko mixture to coat evenly.

Carefully place the chicken pieces in the hot oil. Do not 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.

Place cooked pieces on the hot rack in the oven to keep warm. Repeat with the rest of the chicken. Serve hot with the lemon wedges and dipping sauce.

To bake: Preheat oven to 350. Place coated chicken on a rack settled into a baking sheet. Coat pieces lightly with cooking spray or drizzle with melted butter. Bake till coating is browned and chicken is done, 15 to 20 minutes. Cut into the thickest piece at 15 minutes to check doneness. Serve hot with lemon and sauce.

*Part of my effort to delve into cookbooks I haven’t yet used.