Here’s a fun way to serve oven-fried chicken for a picnic: put it on a stick.
This is an easy recipe to double if you’re serving a crowd.
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.)
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.
Coat the rack with cooking spray.
Dip the chicken into the egg mixture, coating both sides.
Gently shake off any excess crumbs and place the skewers on the prepared rack.
Add vinegar, honey, mustard, salt and pepper; process until smooth.
Taste and adjust seasoning with more honey, salt and/or pepper, if desired.
Serve the chicken with the dipping sauce.
Cover and refrigerate the sauce for up to 3 days.
Serve at room temperature.
Tear bread into pieces and process in a food processor until coarse crumbs form.
Spread breadcrumbs on a baking sheet and bake at 250F 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
