"If you tend to think of chicken strips as a guilty, kiddie-centric pleasure, give yourself permission to relax and enjoy them. They're basically fried chicken sans bone. But these chicken strips bake on a wire rack for maximum crispiness without frying. A little olive oil in the panko makes all the difference. For a spicy kick, add Sriracha to the egg wash. Now the sauce, simple but game-changing: Melt apricot or orange preserves, stir in Dijon mustard and fresh thyme, and dip away."
"Super Bowl Sunday is snack time at its finest. No one is looking for fancy footwork (at least not in the food realm; we do want to see that on the field). I have hosted more Super Bowl parties than I can (want to) count, and what I can tell you is that the delicate little canapes aren't going to fly off the buffet as fast as the nachos. The best Super Bowl food lives in the same realm as the best bar food. And that includes chicken tenders."
Crispy, panko-crusted chicken strips bake on a wire rack to achieve maximum crispiness without deep-frying. Olive oil mixed into the panko improves browning and texture, and Sriracha can be added to the egg wash for a spicy kick. A simple dipping sauce combines melted apricot or orange preserves with Dijon mustard and fresh thyme for a sweet, tangy, herbaceous finish. The recipe yields 4 to 6 servings from 1.5 pounds of chicken cut into 1-inch strips and recommends doubling for larger crowds. The dish suits both weeknight dinners and game-day parties and appeals to kids and adults.
Read at Boston Herald
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