Hot off the heels of Cara’s family’s competing kugels, we quarter-life cooks have also embraced the spirit of friendly competition. Today’s Recipe Flash features our two entries in the Are You a Saucy Mama Contest. Our friends over at Barhyte Specialty Foods sent us a box of their Saucy Mama brand marinades and condiments to play around with. Our experiments resulted in two finger food faves, jazzed up with these fabulous new condiments.
We’ll leave the final decision to the Saucy Mama peeps, but in case you want to judge for yourself, try your hand at Phoebe’s Oven-Fried Chipotle Chicken Fingers and Cara’s Savory Bread Pudding Bites with Sweet Onion Marinade for your next party.
From our kitchen albeit small, to yours,
Cara and Phoebe, THE QUARTER-LIFE COOKS
Transfer to a serving dish. Serve warm or room temperature, with a small bowl of extra marinade for dipping.
Makes about 10 fingers
1 pound chicken breast
1/2 cup Saucy Mama Lime Chipotle marinade
1 cup panko
1/2 teaspoon salt, divided
Preheat the oven to 425 degrees.
Line a baking sheet with foil and grease with olive oil or cooking spray.
Place the chicken breast on a work surface and cover with a sheet of plastic wrap. Using a rolling pin, frying pan, meat mallet, or other heavy object, pound the chicken until 1/2 inch thick. Remove the plastic and cut into 1/2-inch strips.
Place the marinade and panko in two separate shallow bowls. Season the chicken with 1/4 teaspoon of salt, and combine the remaining salt with the panko.
Coat the chicken strips in the marinade, then toss in the panko until fully covered in crumbs. Shake off any excess bits and arrange on the baking sheet.
Bake in the oven for 10 minutes. Flip the chicken fingers so they brown on the other side, and cook for another 3-5 minutes until the chicken is cooked through and the crust is brown.