These chicken fingers are for sure not your average chicken fingers. They are a more grown up version, but at the same time, compensated with the sweet sauce that goes with it. It’s a pleasing twist on the classic. I decided to cut the chicken into smaller pieces than regular chicken fingers to make it easier to pick up and handle. I found this recipe in Food Networks Kitchen Favorite Recipes, but made my own adjustments to it. For starters, the recipe calls for the chicken to be fried and I opted to bake it instead to be healthier.
Little Lemon Chicken Fingers with Apricot Sauce
- 2 boneless, skinless chicken breast halves
- 1 cup panko crumbs
- zest of one lemon
- 1 tsp kosher salt, plus additional for seasoning
- 2 large eggs
- 1 lemon, cut into wedges
- 2/3 cup apricot preserves
- 2 tbsp soy sauce
- 2 tsp ketchup
- dash of ground ginger
- freshly squeezed juice from half a lemon (about 2 tbsp)
- Preheat oven to 350 F.
- Cut the chicken into long even pieces, then cut diagonally. Season with salt and pepper.
- In a shallow bowl or pie plate, toss the panko, lemon zest, and 2 teaspoons salt. Beat the eggs in another bowl.
- Dip the chicken in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess.
- Add all of the chicken to a clear pan or a baking sheet and cook for 35 minutes, uncovered.
- In a small microwaveable bowl, add the apricot preserves, soy sauce, ketchup, and ground ginger; cover with plastic wrap and microwave on high until the preserves melt, about 30 seconds.
- Stir in lemon juice and cool before serving.