Close
Cook Time:55 minsAdditional Time:35 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:55 minsAdditional Time:35 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings
Cook Time:55 mins
Cook Time:
55 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChicken1tablespoonkosher salt2teaspoonspaprika, preferably sweet Hungarian, divided1teaspoononion powder, divided1teaspoongarlic powder, divided1cupbuttermilk1 ½poundsboneless, skinless chicken breast, trimmed2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs (see Note)2tablespoonscanola oil2large egg whites1tablespoonDijon mustardFreshly ground pepper to tasteHoney Mustard-Vidalia Dipping Sauce½Vidalia or other sweet onion, cut into 4 pieces2 tablespoons cider vinegar2tablespoonshoney1tablespoonDijon mustard¼teaspoonsalt¼teaspoonfreshly ground pepper½cupcanola oil
Cook Mode(Keep screen awake)
Ingredients
Chicken
1tablespoonkosher salt
2teaspoonspaprika, preferably sweet Hungarian, divided
1teaspoononion powder, divided
1teaspoongarlic powder, divided
1cupbuttermilk
1 ½poundsboneless, skinless chicken breast, trimmed
2 cups coarse dry whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs (see Note)
2tablespoonscanola oil
2large egg whites
1tablespoonDijon mustard
Freshly ground pepper to taste
Honey Mustard-Vidalia Dipping Sauce
½Vidalia or other sweet onion, cut into 4 pieces
2 tablespoons cider vinegar
2tablespoonshoney
¼teaspoonsalt
¼teaspoonfreshly ground pepper
½cupcanola oil
Directions
To make chicken: Combine kosher salt, 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer and don’t refrigerate, or the chicken will be too salty.)
Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then set a large wire rack on it. Coat the rack with cooking spray.
Remove the chicken from the marinade, shaking off any excess, and thread onto six 12-inch bamboo skewers, dividing evenly. Dip the chicken into the egg mixture, coating both sides. Place in the breadcrumb mixture one at a time, sprinkle with crumbs to cover and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
Meanwhile, prepare the dipping sauce: Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired.
Serve the chicken with the dipping sauce.
Tips
Make Ahead Tip: Prepare the chicken up to 4 hours ahead and refrigerate; serve cold. Cover and refrigerate the sauce for up to 3 days. Serve at room temperature.
Equipment: 6 (12-inch) bamboo skewers
Tip: To make your own dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Originally appeared: EatingWell Magazine, July/August 2011
Rate ItPrint
Nutrition Facts(per serving)351Calories18gFat20gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
