Parmesan Chicken Fingers with Dipping Trio
"All children, except one, grow up." J.M. Barrie didn't know me when he wrote the opening line of his 1904 play Peter Pan. I don't wear green tights, but I do have Tinker Bell (aka Lisa) fluttering over my shoulder, telling me what to do. She doesn't like it when I go out with a wet head, hides her face as I dig for my Shirley Temple maraschino and cringes when I order off the kids' menu. Methinks she's trying to hide me at home, creating these crunchy, golden-brown chicken fingers coated in a Parmesan-panko crust. Easy and family friendly, the baked strips are serves up with a trio of delectable dipping sauces: honey mustard, creamy Parmesan and sweet ketchup. Tink really sprinkled her fairy dust on this one.
Bite Me Bit
"What if the Hokey-Pokey is all it really is about?"
- from the 2002 Jimmy Buffet album For Side of the World
4 boneless, skinless chicken breast halves
2 large eggs, lightly whisked
1 cup freshly grated Parmesan Cheese
1 cup panko (Japanese breadcrumbs)
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/4 cup butter, melted
Honey Mustard Dip
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp honey
3 tbsp freshly ground Parmesan cheese
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
1/4 tsp garlic powder
pinch of kosher salt
Sweet Ketchup Dip
1/2 cup ketchup
1/4 cup honey
1/4 tsp Worcestershire sauce
1) For the chicken fingers, preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut each chicken breast into 4 or 5 lengthwise strips. Place eggs in a medium bowl. In another bowl, combine Parmesan, panko, oregano, salt, pepper and paprika. Dip chicken pieces in eggs, letting any excess drip off, then dredge in Parmesan-panko mixture, pressing to adhere. Place on prepared baking sheet. Drizzle chicken strips with melted butter and bake 8 minutes. Flip the strips and bake for another 8 minutes, until cooked through and crisp on the outside.
2) For the honey mustard dip, in a small bowl, whisk mayonnaise Dijon and honey until combined.
3) For the Parmesan dip, in a small bowl, whisk Parmesan, mayonnaise, sour cream, lemon juice, garlic powder and a pinch of salt until combined.
4) For the ketchup dip, in a small bowl, combine ketchup, honey and Worcestershire sauce. All dips can be made ahead and refrigerated until ready to serve.