Chicken Fingers With Orange Sauce
- Ready In:
- 2hrs 15mins
- Ingredients:
- 15
- Yields:
-
4 chicken tenders with a bowl of sauce
- Serves:
- 6
ingredients
- 2 oranges, zest of, finely grated
- 177.44 ml orange juice
- 59.14 ml fresh lemon juice
- 2 garlic cloves, crushed
- 3.69 ml dry mustard
- 2.46 ml salt
- 1.23 ml ground ginger
- 1.23 ml ground nutmeg
- 2 whole boneless skinless chicken breasts or 793.78 g whole boneless skinless chicken breasts
- 118.29 ml plain breadcrumbs
- 14.79 ml unsalted butter
- 2.46 ml fresh ground pepper
- 14.79 ml cornstarch
- 59.14 ml honey
- vegetable oil cooking spray
directions
- (A) 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.
- (B) 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.
- (C) 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.
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