Tuesday, May 1, 2012

Bambo Skewers Fried Chicken and Dipping Sauce


  • 2 teaspoon(s) paprika, divided
  • 1 teaspoononion powder, divided
  • 1 teaspoon garlic powder, divided
  • 1 cup skim milk
  • 1 1/2 pounds boneless, skinless chicken breast, trimmed
  • 2 cups whole-wheat breadcrumbs or white Japanese-style panko breadcrumbs
  • 2 tablespoons olive oil
  • 2 large egg whites
  • 1 tablespoon Dijon mustard
  • Freshly ground pepper to taste
Dipping Sauce
  • 1/2 Vidalia or other sweet onion, cut into 4 pieces
  • 2 teaspoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoons Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup olive oil

  1. To make chicken: Combine 1 teaspoon paprika, and 1/2 teaspoon each onion powder and garlic powder in a large bowl. Add milk and whisk.
  2. Cut chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. 
  3. 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.
  4. Preheat oven to 350 degrees F. Line a rimmed baking sheet with sprayed foil, then set a large wire rack on it. Coat the rack with cooking spray.
  5. 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.
  6. Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes.
  7. 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 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 and/or pepper, if desired.
  8. Serve the chicken with the dipping sauce.

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