Wednesday 6 August 2014

Posted by Judie on Wednesday 6 August 2014
Healthy finger food! Add salad and chips and you have an easy and delicious main dish. 

Makes 4 servings
  • 3/4 cup BBQ sauce
  • 1/4 cup honey
  • 1/2 cup whole wheat flour (all-purpose is fine as well)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 700g chicken breasts (about three medium breast halves)
  • cooking oil spray

Combine barbecue sauce and honey in a large bowl. Cut chicken breasts into strips. Add the chicken strips to the bowl and stir to coat. Cover tightly and marinate in the refrigerator for 30 minutes and up to 4-6 hours. The longer, the more flavourful your chicken. 

Preheat oven to 200 degrees Celsius. Line a large baking sheet with baking paper. Combine flour, salt, pepper, and paprika in a shallow dish. Pour beaten eggs into another shallow dish. Pour Panko breadcrumbs into a third shallow dish. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the breadcrumbs, shaking off any excess. 

Place the chicken strips on the prepared baking sheet. Spray each chicken piece with cooking spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers. 

Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centres are cooked through, about 10 minutes more. Serve chicken fingers with more BBQ sauce. Store any leftovers in the refrigerator for up to 2 days. Chicken fingers freeze well, up to 2 months. 

If desired, rather than throwing away the remaining marinade, you can put it in a pan and heat throughly, simmering it for about 5 minutes. The marinade will thicken and is a great sauce for serving the chicken fingers with. 

Adapted from Original Recipe

Categories: , , ,


Post a Comment