Lemon Chicken Lollipops

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Gewurztraminer Pairing Notes

Description: Gewürztraminer comes from the German "gewurz" which means spice - this refers to the typical spicy aroma in this wine. It also has classic tropical fruit aromas and flavours like pineapple, mango, or lychee, and a distinct floral note similar to rose petals. It is quite luscious in texture and this one has just a touch of sweetness.

Pairing: Gewürztraminer tends to be a great match for spicy foods because of the exotic flavours and the touch of sweetness in the wine. Here we are both contrasting and mirroring flavours - the sweet tropical fruit flavour in the wine mirrors the sweet apricot in the dip while also contrasting and cooling the chili and ginger spice. The wine is in perfect balance with the chicken, complementing the crispy coating with being overwhelmed.

Wine Suggestion: Lakeview Cellars Gewürztraminer V.Q.A (Niagara Peninsula, Canada)

Yield: 24

Ingredients

Lemon Chicken Lollipops

12x12 whole chicken tenders
1 cup all purpose flour (250 ml)
1 cup Panko bread crumbs (250 ml)
2 eggs lightly beaten
Salt and pepper to taste
3 teaspoons Parmesan, grated (45 ml)
3 tablespoons vegetable oil (15-45 ml)
Juice of 2 lemons
24 Short bamboo sticks

Peach Ginger Dipping Sauce

1 1/4 cups good quality peach jam (375 ml)
2 teaspoons ginger, chopped finely (10 ml)
2 teaspoons fresh jalapeno, finely diced with seeds removed (5 ml)
1 tablespoon rice wine vinegar (15 ml)
1 tablespoon Dijon mustard (15 ml)

Directions

Lemon Chicken Lollipops

Preheat oven to 200 degrees F (110 degrees C).
Cut chicken tenders into halves widthwise making 24 pieces.
Place flour, breadcrumbs, and eggs into individual bowls. Whisk the eggs until slightly frothy.
Add parmesan cheese to the bowl of Panko breadcrumbs and mix lightly until evenly distributed.
Season chicken pieces with salt and pepper to taste.
Coat the chicken pieces in the following order, first dip the chicken piece into flour and shake off the excess, then dip into the egg mixture to coat, finally dip the chicken into the Parmesan Panko coating well and making sure to shake off the excess. Place onto a parchment lined tray and repeat with remaining chicken.
Place a large skillet over medium high heat. Add vegetable oil to the warmed skillet and allow to heat through without smoking.
Place 4-5 chicken pieces in the skillet and allow them to cook - without touching, until a golden brown crust forms, approximately 1 minute. Flip and continue to cook other side to achieve the same result.
Add 1 tablespoon (15 ml) of lemon juice to the pan and toss the chicken with the juice.
Remove chicken and place on a paper towel lined tray. Place tray into the preheated oven to keep warm and continue to cook the remainder of the chicken.
Repeat the same process until all the chicken pieces are cooked.
To serve, place one piece of chicken on each bamboo stick.
Serve with peach ginger dipping sauce. (see recipe)