Mustard Curry Boneless Chicken Wings With Peanut Dipping Sauce - 52 Appetizers Recipes

Shh... Don;t tell anyone but these are more Chicken Fingers than Boneless Chicken Wings, but truthfully, most boneless wings you pay a lot for at a restaurant are actually cut up breast meat.

I have several recipes and ideas that start with the SALE FLYERS in the paper.  This is one of those.

This week my local underpriced grocery store had a fantastic sale on those bags of frozen chicken breasts.  Sure, they are injected with a salted chicken broth solution (not as bad as it sounds, keep the meat moist while it cooks... Think injected marinade).  And sure, they are really tiny compared to the breasts you can buy at the Butcher Counter.  But, again, that is a good thing for chicken fingers... thin and well, finger shaped.

So, Don't you judge me, I ended up with 12 breasts and only paid $4 for the bag.  I used 6 breasts, cut each into 3 "fingers", making 18 appetizer strips for about a 15 cents each.  Add in the cost of the bread crumbs, eggs and the sauce makings (all pantry items) and each strip will come in around 50 cents each final cost (and still had 6 more breasts left)!  Now that's a bargain!!!

The final product is very kid friendly.  Plenty sweet with a tinge of spice.

And very very easy to make.

And baked for the illusion of healthy.  Hints of Asian influence, Spicy with plenty of Curry (to taste).  These are a grown up version of the kid friendly McNuggets.  The sauce is wonderfully sweet, coconut=ty and loaded with peanut flavor.  the perfect combination!

Cheap, Easy, Crowd Pleaser and really really delicious.  Start watching for that sale now and file this recipe for sale week (although it is worth paying full price if you are in the mood).

OK... Here's what I did...

Mustard Curry
Chicken Fingers With Peanut Dipping Sauce

Ingredients

• FOR THE BAKED CHICKEN
• 6 Thin Chicken Breast, Each Cut into 4 long Pieces (Note, thin Breasts work best like the inexpensive bagged frozen breasts)
• 2 Large Eggs
• 2 TBS Dijon Mustard
• 1 TBS Curry Powder
• 1 TBS Ground Cumin
• Pinch of Kosher Salt
• 2 Cups Panko Style Bread Crumbs
• FOR THE PEANUT SAUCE
• 1 (14 Ounce) Can Coconut Milk
• 1 Cup Peanut Butter
• Zest and Juice of 1 Medium Lime
• 2 TBS Brown SUgar

Cooking Directions

1. Preheat oven to 425 degrees and line a rimmed cookie sheet with parchment paper.
2. Slice the Chicken Breasts into long fingers. "Dry" each with a paper towel (Important, if you skip this step the flour does not stick to the chicken as well which means the coating does not stick also. Dry your meat).
3. Place the chicken strips and the flour into a gallon size Ziplock bag, seal and shake to evenly coat.
4. Set up two dredging bowls, first, whisk together the Eggs, Mustard, Curry Powder, Cumin and Salt. Second, fill a bowl with the Panko style bread crumbs. Dredge each Chicken Strip into the Egg mix, Followed by the Bread Crumbs, arrange on the lined cookie sheet.
5. Bake for 20 minutes until the chicken is browned and cooked through.
6. While chicken is cooking, prepare the sauce. Add Coconut Milk, Peanut Butter, Lime zest with juice and brown sugar to a medium sauce pan and stir over medium-high heat until melted and mixture comes to a simmer. Continue to simmer and mix for 5 minutes then remove from heat.
7. When the chicken has cooked through and the coating is browned, serve warm with a bowl of the dipping sauce and ENJOY!!!

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So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

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