Eating chicken strips (AKA fingers – which always weirded me out as a name btw) transports me right back to the big chains restaurants of my childhood.
Ahhh, the 90s.
No matter the chain, I could always count on a plate of these scorching hot…delicacies, generally complemented by an equally elegant…sugar sauce.
Though my palate has matured, chicken strips still turn my crank.
Criteria being: MUST be crispy (generally deep fried), must NOT be overcooked and MUST have a kick-ass dipping sauce.
Homemade strips, historically, haven’t made the cut. I usually don’t go to the trouble of deep frying at home and baked strips have a bad rap for lacking a good crunch and/or being overcooked.
All this to say, I’ve got a cure for shitty homemade baked chicken strips!
And it’s pre-toasting the crumb! In this case a magical combo of panko and coconut.
This simple 5 minute trick seriously revolutionizes the homemade chicken strip, guys. This is high level stuff. By pre-toasting, you’ll still get a golden brown, crispy exterior without drying out the chicken.
Add a super flavourful batter to lock in the moisture, and a slightly sweet (but way more grown up and complex) dipping sauce and CHABANG! Chicken strips are back baby!
It almost makes me want to relive the 90s.