Crispy Chicken Sticks with Mustard Sauce
Category: Appetizer
Servings: 40
These crispy chicken sticks, paired with a tangy mustard sauce, are the perfect appetizer for any occasion. The combination of golden-brown breaded chicken and the zesty, creamy mustard sauce offers a delightful bite-sized treat that will surely impress your guests. Easy to prepare and delicious to eat, this recipe will quickly become a favorite at your gatherings.
Ingredients
For the Chicken Sticks:
| Ingredient | Quantity |
|---|---|
| Chicken breast (boneless, skinless) | 600g |
| Grana Padano cheese (DOP) | 50g |
| Fresh parsley, chopped | 2 sprigs |
| Almonds, peeled and chopped | 40g |
| All-purpose flour | 40g |
| Breadcrumbs | 60g |
| Eggs | 2 |
| Sunflower oil (for frying) | As needed |
| Salt | To taste |
| Black pepper | To taste |
For the Mustard Sauce:
| Ingredient | Quantity |
|---|---|
| Dijon mustard | 50g |
| Mild mustard | 30g |
| Honey | 20g |
| Mayonnaise | 100g |
Instructions
Prepare the Mustard Sauce:
- In a small mixing bowl, combine the mayonnaise, Dijon mustard, and mild mustard. Stir well with a spatula or spoon until the mixture is smooth and well-combined.
- Add the honey to the sauce and mix until it’s fully incorporated, creating a sweet and tangy flavor base. Chill the sauce in the fridge while you prepare the chicken sticks.
Prepare the Chicken:
- Clean the chicken breast by trimming any excess fat or cartilage. Cut the chicken into slices approximately 1.5 cm thick and then slice them into square-shaped strips (chicken sticks).
- Roughly chop the almonds using a food processor or knife to get a coarse texture.
- In a bowl, combine the chopped almonds, breadcrumbs, Grana Padano cheese, chopped parsley, salt, and black pepper. Mix thoroughly to ensure an even distribution of ingredients.
- In another bowl, crack the eggs and beat them with a fork, adding a pinch of salt for flavor.
- In a third bowl, place the all-purpose flour for dredging the chicken.
Coat the Chicken:
- Dip each chicken stick into the flour, making sure to coat it evenly. After that, dip it into the beaten eggs, ensuring it is fully coated. Finally, roll the chicken stick in the breadcrumb mixture, pressing gently to ensure the coating sticks well.
Cook the Chicken:
- Heat sunflower oil in a large pan over medium heat. To check if the oil is hot enough, sprinkle a small amount of breadcrumbs into the oil—if it sizzles, the oil is ready.
- Fry the chicken sticks in batches, turning occasionally until they are golden brown and cooked through, about 4-5 minutes per batch. Be sure to avoid overcrowding the pan to ensure the chicken crisps evenly.
- Alternatively, for a lighter version, preheat the oven to 250°C (480°F) for a static oven or 230°C (450°F) for a convection oven. Place the breaded chicken sticks on a baking sheet lined with parchment paper and bake for about 5 minutes. Finish the cooking with 5 minutes on the grill setting to achieve a crispy finish.
Serve:
- Once the chicken sticks are golden and crispy, transfer them to a tray lined with paper towels to absorb any excess oil.
- Remove the mustard sauce from the fridge and place it in a small serving bowl for dipping.
- Serve the chicken sticks hot, alongside the tangy mustard sauce, and enjoy this mouthwatering appetizer with friends and family!
Tips:
- For extra crunch, try adding a handful of crushed cornflakes to the breadcrumb mixture.
- You can also prepare the chicken sticks ahead of time, refrigerating them before frying or baking. This makes them even easier to serve at a party or gathering.
