Little Lemon Chicken Fingers with Apricot Sauce


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.


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