Baked Chicken Strips with Apricot Mustard Sauce: A Super Bowl Snack Win
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A satisfying alternative to traditional fried chicken, these oven-baked strips offer maximum crispiness and flavor without the added grease.
Super Bowl Sunday demands effortless entertaining, and according to one seasoned host, “delicate little canapes aren’t going to fly off the buffet as fast as the nachos.” This recipe delivers on that promise, offering a crowd-pleasing dish that’s both easy to prepare and universally enjoyed. It’s a testament to the idea that sometimes, a chicken strip is more than just a chicken strip – it’s a game-day essential.
Beyond the Nugget: Elevating the Chicken Strip
For those who often view chicken strips as a simple, kid-friendly meal, it’s time to reconsider. As one food writer points out, they are “basically fried chicken sans bone,” offering all the satisfying flavor without the fuss. This recipe takes that concept a step further, utilizing a baking method that achieves remarkable crispiness without the need for deep frying.
The Secret to Crispy, Oven-Baked Perfection
The key to achieving a perfectly crisp exterior lies in a few simple techniques. A wire rack placed inside a rimmed baking sheet allows air to circulate around the chicken, ensuring even cooking and maximum crunch. Incorporating olive oil into the Panko breadcrumbs creates a golden, flavorful coating. For those who enjoy a bit of heat, a dash of Sriracha added to the egg wash provides a subtle kick.
A Sauce That Transforms
While the chicken itself is a star, the accompanying sauce is what truly elevates this dish. A simple combination of melted apricot or orange preserves, Dijon mustard, and fresh thyme creates a sweet, tangy, and herbaceous dipping sauce that’s utterly irresistible. It’s a “game-changing” element that perfectly complements the golden strips.
Recipe: 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 the oven to 400°F. Place a wire cooling rack into a rimmed baking sheet.
- Place the flour, salt and pepper in a shallow bowl. Whisk together the eggs and Sriracha in a second shallow bowl. Combine the Panko and olive oil in a third bowl.
- Working in small batches, toss the chicken strips in the flour, shake off any excess, dip them in the egg mixture, allow extra egg to drip back into the bowl, and roll them in the panko. Shake off any excess, then place the strips at least 1 inch apart on the wire rack. (It’s possible you may need to bake these in two batches.)
- Bake until the chicken strips are golden brown and cooked through, 15 to 18 minutes.
- While the chicken is cooking, place the preserves in a small saucepan or skillet. Heat over low heat until melted, stirring occasionally, then stir in the mustard and thyme. Transfer the sauce to a small bowl, transfer the chicken strips to a serving platter and serve hot.
This recipe is not only perfect for the big game but is also “easy enough for a weeknight, special enough for the big game,” guaranteeing a crowd-pleasing meal for any occasion.
