It’s time for recipe #2 from Six Sister’s Stuff, the cookbook I reviewed last weekend – not terribly favourably, I know, but there are some good recipes here and certainly some people will get more out of it than I did. As I said in my review, I wanted to try a lot more of their recipes but too many of them used processed ingredients (ready-made sauces etc.) and a lot of cream cheese or sour cream. If you want to check it out, visit their blog, Six Sisters’ Stuff.
Anyway, today I’m sharing their recipe for Parmesan Sesame Chicken Strips (page 36) – for more of their chicken recipes, see here and here. I already make chicken fingers, I combine the recipes from the River Cottage Baby & Toddler Cookbook and Bill Granger’s Everyday cookbook, using chicken thighs (they are incredibly moist and tender whereas breasts tend to dry out) and a parmesan-thyme crumb mix for dipping. This one was quite different though and, I must forewarn, didn’t exactly work for me. I’ve never cooked with mayonnaise before – in fact I’d never really eaten it before a couple of years ago – and I found there wasn’t enough direction on using it in this recipe. I didn’t know how much to remove off the chicken and the results were a bit soggy – it certainly kept the chicken moist, but I think I used too much/didn’t wipe off enough. Maybe someone can give me a pointer on this…
Parmesan Sesame Chicken Strips
35 Ritz crackers
1 cup mayonnaise
2 teaspoons dried minced onion
2 teaspoons ground mustard
1/4 cup sesame seeds
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts [I used 2]
Preheat the oven to 215ºC/425ºF. Cover a large baking sheet with foil and lightly coat with nonstick cooking spray [I always use baking paper these days because I find food always sticks to the foil when making this kind of thing].
Place crackers in a large resealable plastic bag and crush them with a rolling pin until they are find crumbs.
In a bowl, combine mayonnaise, onion and mustard. In a second bowl, combine crushed crackers, sesame seeds and Parmesan cheese.
Cut chicken lengthwise into quarter-inch strips. Dip strips into mayonnaise mixture and then into crumb mixture. [I wasn't sure how much mayo to wipe off; if I didn't wipe off any, I would have run out very quickly as it's much thicker than using egg.]
Place chicken on foil-covered baking tray and bake for 15 to 18 minutes. Serve with honey mustard dipping sauce (below) or ketchup.
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And I will include the recipe for the sauce they recommended even though I haven’t tried it yet.
1/2 cup mayonnaise
2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
3 Tablespoons honey
1/2 Tablespoon lemon juice
Combine all ingredients and enjoy!
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Utter crap
It was okay
Liked it but ...
Really liked it
LOVED it!
I think my adult sons would like this as a March Madness snack.
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Shannon Reply:
March 19th, 2013 at 3:33 pm
@Diane (bookchickdi), It would work very well as a snack!
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Looks yummy. I’ve used mayo before for baked chicken recipes — I usually brush on the mayo instead of dipping, and as you said, thighs turn out moister than breasts. Instead of cracker crumbs, try panko next time
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jama recently posted..friday feast: tamalitos: un poema para cocinar/a cooking poem by jorge argueta and domi
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Shannon Reply:
March 19th, 2013 at 3:35 pm
@jama, Brushing would work better, though it’s more fiddly perhaps. Yes I think the Ritz crackers were part of the problem, they’re just too buttery and prone to sogginess!
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Well those look easy! I’ve seen mayo for chicken and for some fish. Jama gave you the two tips I was going suggest.
Beth F recently posted..Weekend Cooking: The Smitten Kitchen by Deb Perelman
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Shannon Reply:
March 19th, 2013 at 3:37 pm
@Beth F, Yeah I didn’t mind trying Ritz crackers but I wouldn’t use them again.
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I have never tried using mayonnaise to adhere breading, so I’m afraid I can’t help. Sorry! I do think the Ritz crackers sound good for the crumbs, but maybe a bit rich with the mayo being used too.
Janel Gradowski recently posted..Review: Susan Feniger’s Street Food
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Shannon Reply:
March 19th, 2013 at 3:38 pm
@Janel Gradowski, Yes they are too rich, you’re right, and they get soggy very easily! I wouldn’t bother using them again, not combined with mayo that’s for sure. To be honest, these kinda upset my tummy – not good with heavy rich food like this! I guess I’m more used to a simpler crumb.
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I can’t offer advice about the mayo, but I do wonder if the photo included with the cookbook was really of baked chicken. It looks suspiciously like it had at least a minute in the deep fryer! Your photo looks tasty and more realistic!
Laurie C recently posted..Weekend Cooking: Irish Soda Bread from Beard on Bread #weekendcooking
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Shannon Reply:
March 19th, 2013 at 3:41 pm
@Laurie C, Ha ha thank you, that’s a lovely compliment! Did you find the photo on their website? My photos never come out well, there just isn’t enough light in the kitchen, they’re always too yellow or too over-exposed or too dark, it’s so frustrating. (Just in case there’s any confusion, both the photos above are mine.)
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Laurie C Reply:
March 23rd, 2013 at 7:36 am
@Shannon, Oh, yeah, I thought the close-up came from the cookbook. That’s a great photo!
Laurie C recently posted..Bloggiesta, Olé! It’s #Bloggiesta Time Again Spring 2013
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I like the look of your chicken strips.
Carole recently posted..Have a great St Patrick’s Day to all people of Irish extraction!
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Shannon Reply:
March 19th, 2013 at 3:42 pm
@Carole, Thanks – it’s not my favourite recipe for this but they do look good!
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I actually use a mix of crushed Ritz cracker and panko crumbs when I coat my Chicken Cordon Bleu..with a little butter tossed in. delish!
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Shannon Reply:
March 19th, 2013 at 3:43 pm
@caite@a lovely shore breeze, That sounds good, I’ve never made Cordon Bleu but I’ll keep that tip in mind!
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Your strips do look good, but I must confess that the thought of all those Ritz crackers had me thinking about the salt content!~
I think I am going to pull my two Bill books out this afternoon and see what I can find to try. I have owned them for years but the only thing I have made out of them is Choc Chip Banana bread which is awesome1
Marg recently posted..Library Loot: March 13 to 19
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Shannon Reply:
March 19th, 2013 at 3:45 pm
@Marg, God yes, so much salt in all their recipes! I didn’t mind trying Ritz crackers but I wouldn’t use them again, too rich as well and with the mayo they just got soggy.
I have Bill’s Food and Everyday, and I’ve ordered a couple more! I just can’t have enough Bill cookbooks, I love them. My only complaint is that they don’t lie flat on the table/counter and you end up breaking the spine (so hard to use a recipe when the book keeps flipping shut and you have gunky hands!).
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These look great.
This month’s Pantry Party roundup at my blog is all about breaded recipes. I’d love if you entered this (or any other breaded dishes) to the roundup! http://lawstudentscookbook.wordpress.com/2013/02/28/pantry-party-march-2013-announcement/
Elizabeth recently posted..Tuna Casserole
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Shannon Reply:
March 19th, 2013 at 3:58 pm
@Elizabeth, Thanks for that Elizabeth, I’ll be sure to add my links for this and my chicken nuggets, which are really delicious!
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