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Chicken Fingers with Orange Dipping Sauce

If you like, you can purchase chicken fingers and just make the dipping sauce; prepare marinade in step 1, then follow step 3 (no need to strain). Freshly squeezed orange juice is a simple way to enhance the flavor; you can also use store-bought.

  • servings: 6

Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Kids, Winter/Spring

Reviews (2)

  • 25 Jan, 2008

    CHICKEN WINGS WORK, KIDS LOVE IT AS THEY CAN HOLD IT IN HANDS.
    I MADE THE ORANGE SAUCE THE CONSISTENCY OF KETCHUP FOR LITTLE ONES.

  • 14 Dec, 2007

    chicken tenders turned out beautiful (made without butter using freshly ground breadcrumbs). the sauce, however, came out more of a jello. i'd just reduce the orange juice marinade to a syrupy consistency and serve it plain, without any cornflour.