Chicken Fingers w/ Apricot Sauce


4 boneless skinless chicken breasts (about 1 1/2 pounds)

2 cups Panko breading

2 tsp. finely grated lemon zest

2 tsp. kosher salt, plus additional for seasoning

3 large eggs

vegetable oil for frying (we use crisco natural canola oil)

freshly ground black pepper

1 lemon cut into wedges

SAUCE: makes 1 cup (can be doubled)

2/3 cup of apricot preserves

2 TBSP soy sauce

2 tsp. ketchup

6 slices of unpeeled fresh ginger

freshly squeezed juice from 1/2 a lemon

Set a rack on a baking sheet and put it in the oven and preheat the oven to 200 F. Cut each chicken breast into 4 thick, even pieces. Toss the Panko, lemon zest, and 2 tsp of salt in a shallow bowl or pie plate. Beat the eggs lightly in another bowl. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Season the chicken all-over with salt and pepper to taste, dip in the eggs, and then press into the Panko mixture to make sure the chicken is coated evenly, shaking off any excess. Carefully, place the chicken into the hot oil, taking care not to 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 5-7 minutes total. Keep cooked fingers warm in the oven on the rack and repeat with the rest of the chicken. Serve the chicken with the lemon wedges and the dipping sauce. (recipe follows)…

Combine the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.

This has become Josh’s favorite meal….This recipe is from the Food Network cookbook. Amazing recipes!


1 Comment

  1. Pingback: Coconut Breaded Chicken Tenders | The Seasoned Pantry

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