Chicken Fingers With Elmo Recipe
Servings: 6
Ingredients
- Vegetable oil for frying
- 6 lrg Large eggs lightly beaten
- 1/2 tsp coarse salt
- 1/4 tsp freshly-grnd black pepper
- 2 lb boneless skinless chicken breast cut 3/4" strips
- 1 c. fresh bread crumbs - (to 1 1/2) (or possibly Panko, Japanese bread crumbs) Carrot sticks Celery sticks Cucumber sticks
- 1 c. freshly-squeezed orange juice
- 1/2 c. orange marmalade
- 1/3 c. ketchup
- 1/2 c. apple-cider vinegar
- 6 Tbsp. sugar
- 1 Tbsp. cornstarch
- 2 tsp soy sauce
- 1/2 tsp Tabasco sauce
- 1/4 tsp coarse salt
Directions
- Line a baking sheet with paper towels; set aside. Heat oil in a deep-fat fryer to 350 degrees.
- Make the Sweet And Sour Dipping Sauce: In a medium saucepan, whisk to combine all ingredients. Place over medium heat, and bring to a boil, whisking occasionally. Boil till slightly thickened, about 1 minute. Remove from heat, and cold before serving. (Makes 2 c.)
- In a medium bowl, whisk together Large eggs, salt, and pepper. Add in chicken, and turn to coat.
- Remove chicken from egg mix, and dredge in bread crumbs. Working in batches, carefully place dredged chicken into heated oil, and cook till golden, 4 to 5 min. Transfer to prepared baking sheet to drain. Sprinkle with salt. Serve with dipping sauce and vegetable sticks on the side.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 64 | 17% |
| Total Fat 7.12g | 9% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 265mg | 88% |
| Sodium 822mg | 34% |
| Potassium 432mg | 12% |
| Total Carbs 48.51g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 33.23g | 22% |
| Protein 31.73g | 51% |
