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Here's a fun way to serve oven-fried chicken for a picnic: put it on a stick. It's fabulous served with this homemade Vidalia onion and honey-mustard sauce, but it's also great with barbecue sauce or Frank's hot sauce. This is an easy recipe to double if you're serving a crowd.

Source: EatingWell Magazine, July/August 2011

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Recipe Summary test

total:
1 hr 30 mins
Servings:
6
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Ingredients

Chicken
Honey Mustard-Vidalia Dipping Sauce

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • Combine breadcrumbs, the remaining 1 teaspoon paprika and 1/2 teaspoon each onion powder and garlic powder in a large shallow dish (a 9-by-13-inch baking dish works well). Add 2 tablespoons oil and toss well to coat. Whisk egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.

  • 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.

Nutrition Facts

351 calories; protein 27.5g; carbohydrates 19.7g; dietary fiber 2.4g; sugars 5.3g; fat 18g; saturated fat 1.9g; cholesterol 62.9mg; vitamin a iu 192.5IU; vitamin c 0.9mg; folate 8.1mcg; calcium 25.7mg; iron 0.9mg; magnesium 26.3mg; potassium 255.2mg; sodium 314.4mg; thiamin 0.1mg; added sugar 3g.

1 starch, 3 lean meat, 2 fat

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