Skinless, boneless chicken breasts for the win. I’m not thrilled with the batter. It was OK but I wanted it to be better. It’s flour and cornstarch with an egg and some water plus seasonings. The dip wasn’t any better. I tossed it together from mayo, mustard, a squirt of lemon juice, and honey. Needs more research.
That said, there were no leftovers.
Well thank goodness it’s time for another State Dinner so I can pretend to blog. Actually, you know I love this stuff and aspire to attend a State Dinner someday…with a tour of the kitchen if possible. And once again they go to the White House garden for ingredients. Jealous. For your enjoyment, here’s the menu and prep:
Meanwhile, I made panko coated chicken nuggets for dinner, complete with dipping sauces. Tastes like excellent junk food, but low fat and all white-meat, so I guess it’s ok.
Chicken nuggets sounded very good to me today, so I went online to look at a few recipes for breading and batter. I found a recipe for beer batter that looked good so I made a bowlful of it and stashed it in the fridge for a couple of hours as directed in the recipe. Many chicken finger/nugget recipes include a dip recipe or two. While the batter rested I made two dips. A honey mustard dip, and an Asian styled sweet and sour dip.
Soon enough Mrs J said she was ready to start-I plugged in the deep fryer and set the oven heating to 200 degrees as a warmer for the fried goods. When the oil was hot I dropped in some of the battered pieces I had made ready. They didn’t look good. The batter was sticking to the basket and the pieces weren’t browning like I wanted to see. I quickly beat some eggs with a dash a sriracha and a splash of soy sauce, much like the egg part of the breading recipe on the sweet and sour dip page. I didn’t have any bread crumbs so I dredged the egged pieces through flour and corn starch seasoned with garlic powder , salt, and black pepper. I dumped the beer batter.
Everything went smoothly after that rocky start. I fried up a good handful of frozen french fries and warmed some of my world famous baked beans to round out the meal.
In this installment of Kid Friendly Recipes, a perennial kid favorite: chicken fingers. This one has a bit of twist. They’re pretty simple to make, and since you control the ingredients you know how much salt, fat and additives are in this favorite.
Sesame Chicken Fingers
- 1/2 cup stone-ground mustard
- 1/2 cup honey
- 3 tbsp limejuice
- salt & pepper
- ½ cup sesame seeds
- ½ cup Italian breadcrumbs
- 1 egg, beaten
- ¼ cup water
- 1 tbsp sesame oil or olive oil
- 1 to 1 ½ lbs chicken tenders
baking sheet, greased or lined with parchment or foil
2 bowls and 1 plate
Mix mustard, honey & limejuice in bowl, set aside. On plate mix salt, pepper, breadcrumbs & sesame seeds. In second bowl, add egg, water & oil. Dip chicken in egg wash then dredge in breadcrumbs. Line on baking sheet, bake at 425° for 10 minutes, turn, and bake an additional 5 to 10 minutes, should be crispy on all sides. Serve with mustard dipping sauce, waffle fries and a fresh vegetable tray for a quick and easy dinner.