"Super Bowl Sunday is snack time at its finest. No one is looking for fancy footwork (at least not in the food realm; we do want to see that on the field). I have hosted more Super Bowl parties than I can (want to) count, and what I can tell you is that the delicate little canapes aren't going to fly off the buffet as fast as the nachos."
"But these chicken strips bake on a wire rack for maximum crispiness without frying. A little olive oil in the panko makes all the difference. For a spicy kick, add Sriracha to the egg wash. Now the sauce, simple but game-changing: Melt apricot or orange preserves, stir in Dijon mustard and fresh thyme, and dip away. It's sweet, tangy and herbaceous, perfect for dunking each golden strip."
Panko-coated chicken breast strips bake on a wire rack at 400°F for maximum crispiness without frying. An egg wash optionally spiked with Sriracha and panko mixed with olive oil yields a crunchy coating. Apricot or orange preserves are melted and combined with Dijon mustard and minced fresh thyme to create a sweet, tangy, herbaceous dipping sauce. The recipe serves 4 to 6 and suggests cutting chicken into 1-inch strips or using tenders. The method includes flour, seasoned salt and pepper, eggs, panko, and olive oil. Baking, saucing, and serving make a quick weeknight or crowd-pleasing Super Bowl appetizer.
Read at Daily News
Unable to calculate read time
Collection
[
|
...
]