Don't you miss the days when you were under 12 and consumed chicken fingers every time you went out to eat?
Chicken fingers were my staple. Most of the time with ketchup, but sometimes there would be that one restaurant that offered honey mustard with the kid's menu delicacy. I bet honey mustard now comes with every child's order of chicken fingers, but back when I was seven...this was rare. I have a significant memory of my childhood best friend and I trying to out smart the system by asking for a side of honey along with our side of mustard at Outback Steakhouse. See my cooking skills were developing at a ripe age.
My mom and I were recently talking about what our "death row" meal would be. I was reading an article that said what every notable serial killer's last requested death row meal was. Apparently, before execution, you can request whatever meal you would like. What are the the limitations? Can you get caviar? Oysters? I wonder how that works. Can you request specific restaurants? I just picture Officer Johnny taking a plane to Turks and Caicos to deliver Bundy his favorite conch fritters. Was that going too far? Here are a few last requested meals that stood out to me. Wait, now that I just Googled this. This is real thing. Every year they publish the death row meals as some sort of Bon Appetite magazine article. Maybe I can get some inspiration. Am I going too far? I have a fascination with serial killers. Ok here we go. Most of the inmates go on complete binges consisting of two pounds of bacon, dominos pizzas, KFC fried chicken, Ice ream. The list goes on. Others keep it classy with Lobster, Corn on the Cob and a baked potato. One guy asked for a single olive and if you are wondering, yes, I will not be able to sleep tonight.
My death row meal is so classless, so not a "foodie," so non instagram worthy. It is chicken fingers with nachos. My mom said hers would be lobster, but she would have to factor in the timing, considering she is allergic to lobster. After analyzing my inner persona and identifying my true biological needs, I decided to make chicken fingers. However, I wanted to make a much "healthier" and yes, yes, yes, more sophisticated version. While we all yearn for the deep fried nugget served alongside a basket of fries, may we satisfy our primal needs with this variation.
My mom and I were recently talking about what our "death row" meal would be. I was reading an article that said what every notable serial killer's last requested death row meal was. Apparently, before execution, you can request whatever meal you would like. What are the the limitations? Can you get caviar? Oysters? I wonder how that works. Can you request specific restaurants? I just picture Officer Johnny taking a plane to Turks and Caicos to deliver Bundy his favorite conch fritters. Was that going too far? Here are a few last requested meals that stood out to me. Wait, now that I just Googled this. This is real thing. Every year they publish the death row meals as some sort of Bon Appetite magazine article. Maybe I can get some inspiration. Am I going too far? I have a fascination with serial killers. Ok here we go. Most of the inmates go on complete binges consisting of two pounds of bacon, dominos pizzas, KFC fried chicken, Ice ream. The list goes on. Others keep it classy with Lobster, Corn on the Cob and a baked potato. One guy asked for a single olive and if you are wondering, yes, I will not be able to sleep tonight.
My death row meal is so classless, so not a "foodie," so non instagram worthy. It is chicken fingers with nachos. My mom said hers would be lobster, but she would have to factor in the timing, considering she is allergic to lobster. After analyzing my inner persona and identifying my true biological needs, I decided to make chicken fingers. However, I wanted to make a much "healthier" and yes, yes, yes, more sophisticated version. While we all yearn for the deep fried nugget served alongside a basket of fries, may we satisfy our primal needs with this variation.
1 pound boneless skinless chicken breast
3 tbsp dijon mustard
1 cup flour
1/4 cup grainy mustard
1 egg
2 tbsp honey
1/2 cup dry white wine
3 cloves garlic minced
1 cup panko bread crumbs
1 tbsp olive oil
1 tbsp unsalted butter
salt and pepper to taste
Season chicken with desired salt and pepper. Beat the egg with the dijon mustard. Dredge the chicken breasts individually with the flour, making sure to pat off the excess. Dip chicken into the egg/mustard mixture and then coat the chicken with the panko breadcrumbs, making sure the chicken is evenly coated. Heat olive oil in a large skillet over medium high heat. Cook chicken until golden brown. Roughly six minutes on one side, flip and cook six minutes on the other side. Remove chicken from pan, cover and set aside. Reduce heat to low and do not clean the pan. Add in butter and garlic. Cook for one minute until garlic is browned and fragrant. Add in white wine and grainy mustard. Whisk together to completely combined. Serve chicken and top with the garlic mustard sauce.
3 tbsp dijon mustard
1 cup flour
1/4 cup grainy mustard
1 egg
2 tbsp honey
1/2 cup dry white wine
3 cloves garlic minced
1 cup panko bread crumbs
1 tbsp olive oil
1 tbsp unsalted butter
salt and pepper to taste
Season chicken with desired salt and pepper. Beat the egg with the dijon mustard. Dredge the chicken breasts individually with the flour, making sure to pat off the excess. Dip chicken into the egg/mustard mixture and then coat the chicken with the panko breadcrumbs, making sure the chicken is evenly coated. Heat olive oil in a large skillet over medium high heat. Cook chicken until golden brown. Roughly six minutes on one side, flip and cook six minutes on the other side. Remove chicken from pan, cover and set aside. Reduce heat to low and do not clean the pan. Add in butter and garlic. Cook for one minute until garlic is browned and fragrant. Add in white wine and grainy mustard. Whisk together to completely combined. Serve chicken and top with the garlic mustard sauce.
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