Super Bowl Snack Perfection: Crispy Panko Chicken Strips with Tangy Sauce
Sometimes a chicken nugget is simply a chicken nugget. On other occasions, it transforms into a crisp, golden, panko-crusted strip of succulent chicken breast, paired with a sweet and tangy sauce that elevates the entire experience. This recipe firmly belongs in the latter, more impressive category.
The Ultimate Game Day Snacking Philosophy
Super Bowl Sunday represents snack time at its absolute finest. In the culinary realm, no one is searching for overly intricate or delicate presentations; the focus remains squarely on flavour and satisfaction. After hosting countless Super Bowl gatherings, one truth becomes abundantly clear: dainty canapés will never disappear from the buffet table as rapidly as hearty, crowd-pleasing options like nachos or these exceptional chicken strips.
The very best Super Bowl food comfortably resides in the same domain as outstanding bar cuisine. Chicken tenders are a quintessential part of that world. If you typically view chicken strips as a guilty, child-oriented pleasure, it is time to grant yourself full permission to relax and savour them. Essentially, they are boneless fried chicken, but this particular recipe achieves maximum crispiness through baking on a wire rack, eliminating the need for deep frying. A modest amount of olive oil mixed into the panko breadcrumbs creates a remarkable difference in texture and taste. For those desiring a spicy kick, incorporating Sriracha into the egg wash provides the perfect solution.
The Game-Changing Dipping Sauce
Now, let us discuss the sauce—a beautifully simple yet transformative accompaniment. By gently melting apricot or orange preserves and stirring in Dijon mustard along with fresh thyme leaves, you create a dip that is sweet, tangy, and herbaceous. It is impeccably suited for dunking each golden, crispy strip, adding a sophisticated flavour profile that delights both children and adults alike.
Simple Preparation for Maximum Impact
The process is straightforward: bake, sauce, and serve. Be warned, however, that the platter tends to vanish with astonishing speed. For larger gatherings, seriously consider preparing a double batch. This dish strikes the ideal balance, being easy enough for a weeknight dinner yet special enough for the grandeur of the big game. It is guaranteed to impress guests of all ages.
Crispy Chicken Strips with Apricot Mustard Dipping Sauce
Serves 4 to 6
Ingredients:
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper to taste
- 2 large eggs
- 1/2 teaspoon Sriracha or other hot sauce, or to taste
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch thick strips (or use chicken tenders)
- 1 cup apricot or orange preserves
- 3 tablespoons Dijon mustard
- 1/2 teaspoon minced fresh thyme leaves
Directions:
- Preheat your oven to 400°F (200°C). Position a wire cooling rack inside a rimmed baking sheet.
- Place the flour, salt, and pepper in a shallow bowl. In a second shallow bowl, whisk together the eggs and Sriracha. Combine the Panko breadcrumbs and olive oil thoroughly in a third bowl.
- Working in small batches, coat the chicken strips first in the flour, shaking off any excess. Next, dip them into the egg mixture, allowing any surplus to drip back into the bowl. Finally, roll them in the panko mixture, again shaking off any excess. Place the strips at least 1 inch apart on the wire rack. (You may need to bake these in two batches depending on your oven size.)
- Bake until the chicken strips are a deep golden brown and cooked completely through, which should take approximately 15 to 18 minutes.
- While the chicken is cooking, prepare the sauce. Place the preserves in a small saucepan or skillet. Heat over low heat until fully melted, stirring occasionally. Then, stir in the Dijon mustard and fresh thyme. Transfer the finished sauce to a small serving bowl.
- Once the chicken strips are ready, transfer them to a serving platter and serve immediately while hot, accompanied by the apricot mustard dipping sauce.
Katie Workman contributes regular food columns for The Associated Press. She is the author of two cookbooks dedicated to family-friendly cooking: Dinner Solved! and The Mom 100 Cookbook. She maintains a blog and can be contacted for further culinary inspiration.
