Breaded Herbed Chicken Fingers

Serves 4

Dipping Sauce

1/3 cup apricot preserves

¼ cup Dijon mustard

2-3 tsp hot sauce

Salt and Pepper

Chicken Fingers

¼ cup all-purpose flour

2 large eggs

1 cup panko (Japanese-style bread crumbs)

¼ cup chopped fresh parsley

¼ cup chopped fresh tarragon

1 ½ lbs chicken tenders

½ cup vegetable oil

Combine preserves, mustard and hot sauce in a small bowl and season with salt and pepper. Set aside
Spread flour in a shallow bowl. Beat eggs in a second shallow bowl. Spread panko and herbs in a third dish.
Pat chicken dry and season with salt and pepper.
Dredge each tender in flour, dip in eggs and coat with panko mixture, pressing to make he crumbs adhere.
Heat ¼ cup oil in a large non-stick skillet over medium heat until simmering. Cook half the chicken until golden brown, about 3 minutes per side. Transfer to a plate with paper towels to drain oil
Wipe out skillet and repeat Step 5.
Serve chicken with dipping sauce.

Serve with: Sugar snap peas, brown or basmati rice.

Source: “30-Minute Suppers” by America’s Test Kitchen From Cook’s Illustrated. Summer 2011.

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