Chicken Finger Day at Home – And Other Recipes & Kitchen Tips from Our Dining Services Team
These days we’re juggling school and work with feeding our families (seemingly nonstop), with occasional help from takeout or delivery. Meanwhile, Woodward’s Dining Services Team members are working every day to provide sack lunches for food insecure members of the community around campus.
Chef William Taylor and Katie Hutcheson, Assistant Director for Catering, took time out to provide some recipes and kitchen tips to make life easier for parents and students at home. We’re leading off with a recipe from Chef William inspired by Woodward’s World Famous Chicken Fingers, a highlight of the menu rotation at school. Followed by Vegetarian tacos, Sheet Tray Asian Chicken Dinner, and more!
1 1/2 cups panko breadcrumbs
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard (or other mustard)
2 tbsp flour
1/2 tsp salt
1 lb chicken tenderloins (or breast cut into 2/3"/1.5cm thick slices, lengthwise)
Preheat the oven to 390F. Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl. Place a rack on a baking tray (not critical but bakes more evenly). Place the batter ingredients in a bowl and whisk with a fork until combined. Add the chicken into the batter and toss to coat. Pick up chicken with tongs and place it into the panko bowl. Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Repeat with remaining chicken. Spray lightly with oil, sprinkle with a touch of salt (optional). Bake 15 minutes for medium-sized chicken tenderloins or up to 20 minutes if gigantic. Any longer = dried out chicken. Remove from oven and serve immediately, with sauce of choice. At school, we serve with honey mustard.
Honey Mustard Sauce
Mix together 1/3 cup mayonnaise, 2 tbsp dijon mustard, 2 tbsp honey, 1-2 tsp lemon juice.
1-2/3 cups fresh or frozen corn, thawed
1 small zucchini, finely chopped
1 small onion, finely chopped
1 tablespoon canola oil
1 15 oz can black beans, rinsed and drained
1/4 cup salsa
8 flour tortillas (6 inches), warmed
1/2 cup sour cream
1 cup shredded cheddar cheese
In a large skillet, saute the corn, zucchini, and onion in oil until tender. Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.
The Sauce (or use store-bought teriyaki)
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sriracha
2 garlic cloves, finely minced
1/2 cup water
1 teaspoon cornstarch (use tapioca starch for paleo)
2 chicken breasts
2 bell peppers, chopped
1 head of broccoli, cut into florets
1 medium onion, chopped
A few handfuls of snap peas, strings removed
1 teaspoon oil
4 baby bok chop bunches, pulled apart into single sections
In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, sriracha, and garlic. Place the chicken breasts in a resealable plastic bag and pour 1/4 cup of the sauce (or store-bought sauce) over the chicken. Let the chicken marinate for up to 24 hours, or while you cut up the veggies. Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper. Place the chicken breasts in the middle of the baking sheet and pour the marinade from the bag over the chicken. Arrange the bell peppers, broccoli, onion, and snap peas around the chicken and drizzle with the oil. Bake in the oven for 20 minutes. While your dinner cooks, pour the rest of the sauce into a small saucepan, add the 1/2 cup of water, and bring it to a boil. Combine the cornstarch with a small amount of cold water and pour this into the sauce. Let the sauce thicken then remove it from the heat. Remove the baking sheet from the oven, toss the veggies and add the bok choy. Drizzle a few tablespoons of the sauce over the veggies then put the sheet back in the oven for 10 minutes more. Slice the chicken into strips and serve with the veggies and the sauce drizzled over the top.
Want more ideas for your menu rotation?
Download Chef William’s recipes for banana bread, chicken and wild rice soup, and crockpot mac and cheese (posted below), as well as a last-minute method for making chicken tasty. Chef William and Ms. Hutchison also offered up a list of pantry staples in case you need suggestions for restocking your shelves.