Chicken ‘Fingers’

Marinating the chicken breast prior to baking is optional, although highly recommended.

Prep Time:       20 minutes                                           Baking Time: 25-30 minutes
Number of Servings: 4

 Ingredients:

1 pound (450 g) boneless, skinless chicken breasts

Marinade:  1/2 cup (125 mL) buttermilk
2 tablespoons (30 mL) mustard (regular or Dijon)
1 tablespoon (15 mL) maple syrup or brown sugar
½ teaspoon (2.5 mL) Kosher salt

1/4 cup (60 mL) all purpose flour

2 teaspoons (10 mL) Dijon mustard
1 large egg
1 tablespoon (15 mL) milk or cream

3 tablespoons (45 mL) melted butter
1 1/2 cups (375 mL) panko-style bread crumbs
3 tablespoons (45 mL) freshly grated parmigiano-reggiano cheese
1 teaspoon (5 mL) kosher salt
½ teaspoon (2.5 mL) freshly ground pepper

Variety of dipping sauces (instructions follow)

Method:

1. Prepare chicken:  ‘Butterfly’ each chicken breast by cutting it in half horizontally just until the last ½ inch. Open the breast up ‘like a book’. If the chicken is still over ½ inch thick, cover it with a sheet of plastic or wax paper wrap, and gently and lightly pound with a wooden mallet or the flat side of a large knife just until it is not more than ½ inch thick. Cut the breast into serving size ‘fingers’.
2. Marinate the chicken in a mixture of the buttermilk, mustard, syrup and salt for at least 2 hours, or up to 8 hours.
3. When it is time to prepare the chicken, remove the ‘fingers’ from the marinade (discard) and lightly season with salt and pepper. Preheat oven to 375⁰ F (190⁰C).  Generously oil a baking sheet or line the baking sheet with a sheet of parchment paper (drizzle with some oil).
4. Prepare the ‘breading station’. Set out 3 shallow bowls.
5. In the first bowl, place the flour.
6. In the second bowl, whisk together the mustard, egg and milk/cream.
7. In the third bowl, combine the panko-style crumbs with the melted butter, cheese, salt, and pepper.
8. Dredge a chicken ‘finger’ in the flour, then in the egg-mustard mixture, and finally, in the panko crumb mixture – make sure you allow excess liquid drip off the chicken prior to coating in the crumbs. Gently press the chicken into the crumbs to evenly and thoroughly coat the chicken. Place coated chicken on the baking sheet.
9. Continue with the remaining chicken pieces.
10. Bake at 375⁰F for 25-30 minutes, or until golden brown. Turn once during the baking time.
11. Serve with a selection of dipping sauces (recipes follow).  … and maybe some fries.

Dipping Sauces

(also great with Chicken Wings)

Honey Mustard:   Whisk together equal parts of honey and your favourite style of mustard. Add a little vegetable oil.

Quick BBQ Sauce: Heat 1/3 cup ketchup with 1 tablespoon brown sugar, 2 teaspoons of apple cider vinegar, 2 teaspoons Worcestershire sauce. When gently simmering, add a ¼ teaspoon of smoked paprika, some salt and  pepper. Add a little water if the mixture is too thick. Add some liquid smoke, if desired.

Pseudo-Ranch: Mix 2 tablespoons sour cream with 2 tablespoons of mayonnaise. Stir in 1 minced clove of garlic.  Add 1 teaspoon of finely chopped green onions or chives and 1 teaspoon finely chopped parsley.  Stir in 1 teaspoon of white wine vinegar, along with salt and pepper to taste.

Asian Sweet and Sour Sauce: Combine 1/3 cup apricot or peach jam with 2 tablespoons of soy sauce, 1 teaspoon sesame oil, 1 teaspoon of Worcestershire sauce, and 1 tablespoon ketchup.