"Super Bowl Sunday is snack time at its finest. No one is looking for fancy footwork (at least not in the food realm; we do want to see that on the field). I have hosted more Super Bowl parties than I can (want to) count, and what I can tell you is that the delicate little canapes aren't going to fly off the buffet as fast as the nachos."
"The best Super Bowl food lives in the same realm as the best bar food. And that includes chicken tenders. If you tend to think of chicken strips as a guilty, kiddie-centric pleasure, give yourself permission to relax and enjoy them. They're basically fried chicken sans bone. But these chicken strips bake on a wire rack for maximum crispiness without frying. A little olive oil in the panko makes all the difference. For a spicy kick, add Sriracha to the egg wash."
"Now the sauce, simple but game-changing: Melt apricot or orange preserves, stir in Dijon mustard and fresh thyme, and dip away. It's sweet, tangy and herbaceous, perfect for dunking each golden strip. Bake, sauce, serve. The platter disappears fast, so consider making a double batch for a larger crowd. Easy enough for a weeknight, special enough for the big game, and guaranteed to impress both kids and adults."
Crispy chicken strips are made with boneless, skinless chicken breasts cut into strips, dredged in flour, an egg wash (optionally spiked with Sriracha), and panko mixed with olive oil for extra crispness. Strips bake on a wire rack in a 400°F oven to achieve maximum crunch without frying. The dipping sauce melts apricot or orange preserves, then stirs in Dijon mustard and minced fresh thyme for a sweet, tangy, herbaceous flavor. The recipe serves four to six and recommends doubling for larger crowds. The dish is simple enough for weeknights and satisfying as party bar food.
Read at www.courant.com
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