Tuesday, December 27, 2011

Coconut Panko Chicken Fingers with Honey Mustard Sauce ~ New Year’s Eve Appetizer

Another year ready to move on out and off to a new start…I look forward to 2012!

New Year’s Eve is all about appetizers and cocktails. So, here’s an appetizer that is sure to please your guests. And, of course, the dips are an essential component. I love the combination of chicken with honey mustard sauce.

I’ve also included a Srirachi Dipping Sauce recipe for those that like a little spice. Srirachi has been my new ‘ingredient’ in the kitchen in the last year. In December 2009, Bon App├ętit magazine named Sriracha sauce Ingredient of the Year for 2010.


COCONUT PANKO CHICKEN FINGERS
with HONEY MUSTARD SAUCE
Adapted by Carmen Ortiz of Baking is my Zen
INGREDIENTS:

Honey Mustard Sauce
(Make 2 Batches- One for Marinating and One for Dipping)

1/2 cup honey
1/2 cup yellow mustard
2 tablespoon orange juice
1 large clove garlic, minced
Pinch salt

Baked Panko Chicken Fingers

2-3 lbs chicken tenderloins or chicken breast cut into strips
Vegetable oil cooking spray

1/2 cup all-purpose flour
Pinch salt
Pinch black pepper
Pinch garlic powder

3 large eggs
pinch salt

2 cups Panko bread crumbs
1 cup sweetened shredded coconut
1 teaspoon salt


DIRECTIONS:

Honey Mustard DIPPING Sauce:
·        Combine the honey, mustard, orange juice, salt and garlic in a bowl.
·        Whisk until combined.
·        Set aside.

Honey Mustard MARINADE:
·        Combine the honey, mustard, orange juice, salt and garlic in a bowl.
·        Whisk until combined.
·        Pour sauce over chicken.
·        Marinate 30 minutes.

PREP WORK:
·        Preheat oven to 450 degrees Fahrenheit.
·        Place cooling rack on aluminum foil lined baking sheet. (OR, spray aluminum foil lined baking sheet with non-stick cooking spray).
·        Have 3 shallow bowls ready for breading.

BREADING CHICKEN TENDERS: TIP: Remember the FEB method-Flour, Egg, Breading
·        Bowl 1- add flour and spices. Mix.
·        Bowl 2-Add eggs and salt. Beat lightly with fork.
·        Bowl 3- Add panko, coconut and salt. Mix.
·        Place chicken in flour, shake off excess flour.
·        Dip chicken in egg. Drip off excess.
·        Roll chicken in coconut panko mixture. Press mixture lightly into chicken.
·        Place breaded chicken tenders on foil-lined baking sheet that has been sprayed with non-stick cooking spray. (Or place chicken on oil sprayed cooling rack).
·        BAKE chicken  for 18-20 minutes depending on thickness of the tenders.

Enjoy Coconut Panko Chicken Fingers with Honey Mustard Sauce.



RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN

COCONUT PANKO CHICKEN FINGERS 
with HONEY MUSTARD SAUCE
Adapted by Carmen Ortiz of Baking is my Zen

DIRECTIONS:

Honey Mustard DIPPING Sauce:
Combine the honey, mustard, orange juice, salt and garlic in a bowl.
Whisk until combined.
Set aside.
Honey Mustard MARINADE:
Combine the honey, mustard, orange juice, salt and garlic in a bowl.
Whisk until combined.
Pour sauce over chicken.
Marinate 30 minutes.

PREP WORK:
Preheat oven to 450 degrees Fahrenheit.
Place cooling rack on aluminum foil lined baking sheet.
(OR, spray aluminum foil lined baking sheet with non-stick cooking spray).
Have 3 shallow bowls ready for breading.

BREADING CHICKEN TENDERS:
TIP: Remember the FEB method-Flour, Egg, Breading

Bowl 1- add flour and spices. Mix.
Bowl 2-Add eggs and salt. Beat lightly with fork.
Bowl 3- Add panko, coconut and salt. Mix.
Place chicken in flour, shake off excess flour.
Dip chicken in egg. Drip off excess.
Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

BAKE: 
Place breaded chicken tenders on foil-lined baking sheet that has been sprayed with non-stick cooking spray. (or place chicken on oil sprayed cooling rack).
Bake chicken for 18-20 minutes depending on thickness of the tenders.
Enjoy Coconut Panko Chicken Fingers with Honey Mustard Sauce.
For a spicier sauce, try the Srirachi-Ginger Dipping Sauce recipe below.

Srirachi-GINGER Dipping Sauce

This dipping sauce is for those that love srirachi.
INGREDIENTS:
1/2 cup soy sauce
5 tablespoons white vinegar
4 teaspoons Sriracha sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon toasted sesame oil
Scallion greens (optional), for garnish

DIRECTIONS:
In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil. Ready to serve.



Cocktail Time…my drink of choice is
Rum and Coke with a twist of lime.
Another name for this drink is Cuba Libre.

Check out the Bacardi Video to see how a Cuba Libre is made.

Cheers!

Enjoy your New Year’s Eve!

Peace in baking,

Carmen
Baking is my Zen…sweet nibbles for the soul



DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)