Chicken Fingers with Orange Dipping Sauce
An easy sauce made of orange juice, lemon juice, and honey is an irresistible dip for chicken fingers. Use the sauce, minus the honey, as a marinade if you are making the chicken fingers from scratch.
- Servings: 6
Source: Martha Stewart Kids, Winter/Spring
- Finely grated zest of 2 oranges
- 3/4 cup orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 3/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), cut into 1/2-inch-wide strips
- 1/2 cup plain breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon cornstarch
- 1/4 cup honey
- Vegetable-oil cooking spray
In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.