- 1/2 shallot, minced
- 1 Tbsp rice wine vinegar
- 1 cup panko crumbs (see TIP)
- 6 Tbsp vegetable oil, divided
- Kosher salt & freshly ground black pepper
- 1 lb. chicken breast tenders whole or cut into nuggets or popcorn shape
- 2 Tbsp mayonnaise
- 3/4 tsp curry powder **
- 1/4 tsp red Tabasco **
- 2 Tbsp Dijon mustard
- 2 Tbsp honey
Preheat your broiler (broil setting) for about 10 minutes.
Meanwhile, combine the shallot and vinegar in a small bowl and seat aside for at least 10 minutes. In a shallow bowl or pie plate, pour the Panko crumbs, 2 Tbsp oil, 1/4 tsp kosher salt and a few grinds of pepper. Toss together until blended. Have a heavy baking sheet (cookie sheet) ready preferable lined with parchment paper.
Trim any fat and exposed tendons from chicken tenders (cut into nuggets or balls if you wish). In a medium bowl, combine the chicken with the mayonnaise, curry powder, Tabasco, additional 1/2 tsp kosher salt, and several grinds of pepper. Toss with our hands to coat well. Dredge each tender (or nugget) in panko mixture until well coated and place on baking sheet. Broil, turning once, until golden brown on all sides (3-5 minutes per side, depending on size; watch them so they don’t burn).
While chicken is broiling, whisk the mustard and honey into the shallot/vinegar mixture. Very slowly, whisk in the remaining 1/4 cup salad oil. Season to taste with additional salt and pepper. Serve with sauce for dipping. These are good both hot and cold.
** Use more if you want a more intense flavor.
TIP: Panko crumbs are Japanese bread crumbs and can be found in most grocery stores and any Asian market. They are larger and a bit coarser than American or Italian bread crumbs and are unseasoned. You can use regular bread crumbs but they don’t hold as well or give quite as good a ‘crunch’.