When it comes to Super Bowl snacking, simplicity often triumphs. Chicken nuggets can sometimes seem pedestrian, but transforming them into crispy, panko-coated chicken strips elevates this classic bite to something special. This recipe caters to fans who appreciate easy-to-eat, sharp-flavored finger foods rather than intricate appetizers, perfectly matching the relaxed spirit of the game day experience.
Throughout numerous Super Bowl celebrations, it's become evident that delicate appetizers rarely move as quickly as substantial, familiar favorites such as nachos or chicken tenders. The best game-day food typically leads back to casual bar-style dishes that combine hearty texture with approachable flavors.
If chicken strips have been relegated to the realm of children's meals or guilty pleasures in your mind, it's time to reconsider. Essentially, these are boneless fried chicken, but in this version, frying is replaced by baking on a wire rack to maximize crispiness without the added oil of frying. Incorporating olive oil directly into the panko crumbs enhances the crunch, introducing an added layer of savory richness. For those who enjoy some heat, blending Sriracha into the egg wash adds a welcome kick to the coating.
The accompanying sauce is straightforward but transformative: gently melting apricot or orange preserves on low heat, then mixing in Dijon mustard and fresh thyme. The result is a sweet, tangy, and aromatic dip that complements the golden chicken strips perfectly, providing a flavorful balance that enhances the eating experience.
This dish can be prepared ahead and baked just before serving, with the sauce easily warmed alongside. Given how quickly these chicken strips disappear, especially during large gatherings, preparing a double batch is advisable. The simplicity makes it suitable for a weeknight dinner, yet its distinctive taste elevates it to a worthy choice for the big game day, appealing to audiences 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 black pepper, to taste
- 2 large eggs
- 1/2 teaspoon Sriracha or other hot sauce, adjusted to preference
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch-wide strips (or substitute chicken tenders)
- 1 cup apricot or orange preserves
- 3 tablespoons Dijon mustard
- 1/2 teaspoon minced fresh thyme leaves
Preparation Instructions:
- Preheat the oven to 400°F (204°C). Position a wire cooling rack over a rimmed baking sheet to allow air circulation during baking.
- In a shallow dish, mix the flour with salt and pepper. In a second bowl, whisk together the eggs and Sriracha, adjusting spice level as desired. For the third bowl, combine the Panko breadcrumbs with olive oil until well incorporated.
- Work in manageable batches: dredge the chicken strips in the seasoned flour, shaking off any surplus. Next, dip them into the spiced egg wash, allowing excess to drip back into the bowl, then coat evenly with the oiled Panko mix. Shake off any extra crumbs and arrange the strips spaced about 1 inch apart on the wire rack. Depending on the quantity, baking may need to be done in two batches.
- Bake for 15 to 18 minutes until each piece achieves a golden-brown crust and the chicken is fully cooked internally.
- Meanwhile, gently warm the preserves in a small saucepan over low heat. Stir occasionally until melted, then mix in the Dijon mustard and thyme. Transfer this sauce to a small serving bowl.
- Serve the crispy chicken strips with the dipping sauce while hot. Expect the platter to empty quickly, so plan accordingly for your guest count.