When it comes to Super Bowl Sunday, the food is as much a highlight as the game itself. Forget delicate canapes; what truly flies off the buffet are hearty, satisfying snacks like nachos and, of course, irresistible chicken tenders. If you've ever dismissed chicken strips as a guilty, child-focused pleasure, it's time to rethink and indulge. These baked versions offer all the crispiness of fried chicken without the bones, making them a perfect centrepiece for any game-day gathering.
Why This Recipe Works for Super Bowl Parties
Hosting a Super Bowl party means catering to a crowd that craves comfort food. The best game-day dishes often mirror beloved bar snacks, and chicken tenders fit this bill perfectly. This recipe elevates the classic by baking the strips on a wire rack, ensuring maximum crispiness with minimal oil. A touch of olive oil mixed into the panko breadcrumbs enhances the texture, while an optional dash of Sriracha in the egg wash adds a spicy kick for those who like it hot.
The Game-Changing Dipping Sauce
What sets these chicken tenders apart is the accompanying sauce, which is simple yet transformative. By melting apricot or orange preserves and stirring in Dijon mustard and fresh thyme, you create a sweet, tangy, and herbaceous dip that complements the golden, crispy chicken perfectly. It's a flavour combination that will have both kids and adults reaching for more.
Recipe: Crispy Chicken Strips with Apricot Mustard Dipping Sauce
Serves 4 to 6
Ingredients
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper to taste
- 2 large eggs
- 1/2 teaspoon Sriracha or other hot sauce, or to taste
- 1 1/2 cups Panko breadcrumbs
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1-inch thick strips (or use chicken tenders)
- 1 cup apricot or orange preserves
- 3 tablespoons Dijon mustard
- 1/2 teaspoon minced fresh thyme leaves
Directions
- Preheat the oven to 400°F. Place a wire cooling rack into a rimmed baking sheet.
- Place the flour, salt, and pepper in a shallow bowl. Whisk together the eggs and Sriracha in a second shallow bowl. Combine the Panko and olive oil in a third bowl.
- Working in small batches, toss the chicken strips in the flour, shake off any excess, dip them in the egg mixture, allow extra egg to drip back into the bowl, and roll them in the panko. Shake off any excess, then place the strips at least 1 inch apart on the wire rack. (You may need to bake these in two batches.)
- Bake until the chicken strips are golden brown and cooked through, 15 to 18 minutes.
- While the chicken is cooking, place the preserves in a small saucepan or skillet. Heat over low heat until melted, stirring occasionally, then stir in the mustard and thyme. Transfer the sauce to a small bowl, transfer the chicken strips to a serving platter, and serve hot.
This dish is easy enough for a weeknight dinner but special enough to shine on Super Bowl Sunday. Given how quickly the platter tends to disappear, consider making a double batch for larger crowds. With its crispy texture and flavourful sauce, it's guaranteed to be a hit that impresses guests of all ages.
