- 1
Ingredients
- 1/2 small shallot, minced
- 1 Tbs. rice vinegar
- 1 cup panko (see note)
- 6 Tbs. vegetable oil
- Kosher salt and freshly ground black pepper
- 1 lb. chicken breast tenders
- 2 Tbs. mayonnaise
- 3/4 tsp. mild curry powder
- 1/4 tsp. Tabasco sauce
- 2 Tbs. Dijon mustard
- 2 Tbs. honey
Preparation
Step 1
The mild curry powder here adds just the right amount of spice to freshen up this family-friendly favorite, and the chicken crisps up beautifully under the heat of the broiler.
Position a rack 6 inches from the broiler element and heat the broiler on high for at least 10 minutes. Combine the shallot and vinegar in a small bowl and set aside for at least 10 minutes.
Meanwhile, pour the panko into a shallow dish (like a pie pan) and toss with 2 Tbs. of the oil, 1/4 tsp. salt, and a few grinds of pepper. Have ready a heavy-duty baking sheet. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. In a medium bowl, combine the tenders with the mayonnaise, curry powder, Tabasco, 1/2 tsp. salt, and several grinds of pepper. Toss with your hands to coat well. Dredge each tender in the panko and arrange in a single layer on the baking sheet. Broil, flipping once, until the tenders are crisp and golden brown on the outside, cooked through on the inside, 3 to 5 minutes per side.
While the chicken cooks, whisk the mustard and honey into the shallot and vinegar. Slowly whisk in the remaining 1/4 cup of oil. Season the sauce to taste with salt and pepper. Serve the chicken fingers with small dishes of the sauce for dipping.