Buttermilk has long been used as a tenderizer and is the secret to making these dippers amazingly moist & tender. These work well as an appetizer, passed at a party or as the main event. It does take a little planning in that you need to marinate the dippers overnight, but the result is well worth it. Our savory jams or grilling sauces make the perfect dip!
1 1/2 pounds boneless/skinless chicken breasts
2 cups buttermilk
2 eggs, beaten
2 cups panko break crumbs
1 cup grated Parmesan cheese
1/4 cup chopped flat leaf parsley
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
The Day Before:
Cut chicken breasts into 1 1/2 pieces. Place in a ziplock back with buttermilk, making sure that all pieces are coated. Refrigerate overnight.
Make the Dippers:
Preheat oven to 400 degrees.
Drain the chicken dippers.
Place a wire cooling rack on top of a sheet pan. Combine panko, Parmesean chese, parsley, red pepper, salt & pepper in a bowl. Place the beaten eggs into another bowl. In small batches dip chicken into egg and then into breadcrumb mixture, coating each piece thoroughly. Place breaded chicken on cooling rack.
Bake chicken for 20 minutues. Turn on the broiler and broil for 3 minutes or until dippers are golden brown.
Make the Dips:
If using our Sweet Onion Jam or Mcintosh Hot Pepper Jam, combine 1 cup of jam in a small saucepan with 2 tablespoons of water. Stir over low heat until warm. If using our Firepit Grilling Sauce or Spicy Asian Peanut Sauce, serve directly from the bottle.