Pine Nut Crusted Chicken Fingers
Nothing better for dipping than hot crispy chicken fingers. This recipes amps it up with pine nuts, panko, parmesan and a honey Dijon dip. Paired with Chardonnay, it's a whole new kind of finger licking good.
Ingredients
Chicken Fingers
• 2 pounds chicken breasts or tenders
• 1/2 cup pine nuts, toasted
• 1/3 cup panko breadcrumbs
• 1/2 cup parmesan cheese – grated
• Salt and pepper
• 2 eggs
• 1/2 cup flour
• Grapeseed oil
Honey Dijon Dip
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Pinch of cayenne pepper
• Salt and pepper
Directions
1. To make the dip, combine in a bowl and whisk together.
2. If using chicken breast, cut into 4-5 pieces. Pound pieces between 2 pieces of parchment to 1/4-inch thickness. Salt and pepper both sides of and place on a plate.
3. Toast pine nuts and cool. In a food processor, pulse together the pine nuts, panko and parmesan with a sprinkle of salt and pepper until coarse meal.
4. Transfer to a large shallow dish. In another shallow dish, beat eggs together. In a third dish, place the flour and add salt and pepper.
5. Prepare a parchment lined baking sheet.
6. Begin dipping each piece of chicken, first in the flour shaking off any excess, next in egg, and lastly in the panko mixture, pressing to coat well on both sides. Set on parchment paper and repeat with all pieces.
7. In a large heavy skillet, heat olive oil over medium-high heat. When hot, add 3-4 pieces of chicken and cook until golden brown on each side, place on a paper towel lined platter and keep warm in the oven. Repeat with remaining chicken.
8. Serve immediately with honey mustard dip.
Featured Chardonnay Pairings
Hahn Arroyo Seco Chardonnay V21 750ML
William Hill Chardonnay V22 750ML
Frei Brothers Russian River Valley Chardonnay V22 750ML
Talbott Kali Hart Chardonnay V22 750ML