Home Made Chicken Fingers

For this recipe, you will need to be sure you have a metal cooling rack that sets inside a full sized sheet pan. This is another recipe that is perfect as it. I skip making the dipping sauce, but it sounds delicious!

Magic Crispy Chicken by Claire Saffitz, posted by epicurious.com

Ingredients:

1 large egg yolk

3 Tbsp. plus ¼ cup mayonnaise

1 Tbsp. plus ¼ cup Dijon mustard

1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more

Freshly ground black pepper

1½ lb. chicken tenders

½ cup extra-virgin olive oil

2 cups panko (Japanese breadcrumbs)

1 Tbsp. honey

3 Tbsp. finely chopped chives

Pinch of cayenne pepper

Preparation

Step 1

Place a rack in middle of oven; preheat to 450°F. Whisk egg yolk, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1½ tsp. Diamond Crystal or ¾ tsp. Morton salt, and several cranks of black pepper in a large bowl until smooth. Pat chicken dry with paper towels. Place in bowl and turn with tongs to evenly coat. Set aside.

Step 2

Heat oil in a medium skillet over medium. Add a pinch of panko. If tiny bubbles appear instantly, you’re good to go. Add remaining panko and cook, stirring, until golden brown, about 5 minutes. Let panko cool in pan about 5 minutes.

Step 3

Set chicken next to panko and place a wire rack set inside a rimmed baking sheet nearby. Using tongs, place a piece of chicken in panko and pat all over with panko, pressing firmly to adhere. Lightly shake off excess and place chicken on rack. Repeat with remaining chicken, spacing evenly apart on rack. Discard any remaining panko.

Step 4

Bake chicken until cooked through and breadcrumbs are deep golden brown, 10–15 minutes. Let cool slightly.

Step 5

Stir honey, cayenne, and remaining ¼ cup mayonnaise and ¼ cup mustard in a small bowl; season with black pepper. Add chives to sauce.

Step 6

Serve chicken with sauce alongside for dipping.