Breaded Herbed Chicken Fingers
Ingredients: serve 4
½ cup apricot preserves
2 – 3 teaspoons hot sauce salt and pepper
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 pounds chicken tenderloins
½ cup vegetable oil
- Combine apricot preserves, mustard, and hot sauce in small bowl and season with salt and pepper.
- Spread flour in shallow dish. Beat eggs in second dish. Spread panko and herbs in third dish. Pat chicken dry with paper towels and season with salt and pepper. Dredge each tenderloin in flour, dip in eggs, and coat with panko, pressing to adhere.
- Heat ¼ cup oil in large nonstick skillet over medium heat until shimmering. Cook half of chicken until golden brown, about 3 minutes per side. Transfer to paper towel lined plate. Wipe out skillet and repeat with remaining oil and chicken. Server chicken with apricot and mustard dipping sauce.
Quick Prep Tip: Breading Chicken 101
Coat the tenderloins liberally with flour before tapping the excess off, leaving only the barest film. Using tongs, dip the floured chicken in the egg, taking care to coat the entire surface before letting the excess drip back into the dish. Toss the chicken in the crumbs to coat and then press with your fingers for an even distribution.