Wing Nuts
"I have a simple philosophy, Fill what's empty. Empty what's full. And scratch where it itches."
--Alice Longworth Roosevelt
Ingredients
1 (14-oz.) pkg. chicken tenders, trimmed of fat and cut in half lengthwise
3/4 cup sweetened flaked coconut or finely chopped pecans or almonds
4 tablespoons dry plain bread crumbs or panko
1/2 teaspoon ground ginger or 1/2 teaspoon curry powder
1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons honey
1 teaspoon lemon Juice
Salt and pepper to taste
Oven Preheat Temperature: 400°F
Heat Treat Cycle: 10 to 15 minutes, or until chicken is done
Directions
Salt and pepper the chicken pieces to taste. Coat the chicken pieces in the honey mixture, then roll in the nut and bread crumb mixture.
- Preheat oven to 400°F. In a shallow bowl combine honey and lemon juice.
- In a blender or food processor, combine the coconut or chopped pecans, bread crumbs or panko, and spices. Blend, but leave the mixture slightly chunky. Place in a shallow dish.
- Spray non-stick vegetable spray on a rimmed cookie sheet. Place the chicken on the sheet, spacing them evenly in a single layer. Bake at 400° for 10 to 15 minutes or until the chicken is tender and is no longer pink in the middle. Serve with blue cheese, Ranch or honey-mustard dressing, or try apricot-curry dipping sauce.
Apricot-Curry Dipping Sauce
1/2 cup apricot jam
1 to 2 teaspoons water
1/2 teaspoon curry powder
- Combine all ingredients in a small sauce pan and cook over medium heat until combined and of dipping consistency. Serve the sauce warm.
Feeds and Speeds
Feeds: Makes about a dozen, feeds 4 or 1 very hungry machinist
Speeds: 35 minutes billable shop time, start to finish
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