Pastrami Wrapped BBQ Chicken Fingers
Author: 
 
Ingredients
  • 1½ lb chicken breast (boneless and skinless)
  • ½ cup Whiskey Maple BBQ Sauce* (see note)
  • 12 ounces (2 standard packages) sliced pastrami
  • ½ cup flour
  • 3 eggs
  • ¼ cup mayonnaise
  • ¼ cup Whiskey Maple BBQ Sauce* (see note)
  • 1 teaspoon kosher salt
  • 1 teaspoon hot sauce
  • 1 teaspoon garlic powder
  • 1 Tablespoon mustard (preferably spicy brown)
  • 1½ cups bread crumbs
  • 2 Tablespoons brown sugar
  • 1½ teaspoons kosher salt
Dipping Sauce:
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
  2. Cut chicken breast into fingers and place in a bowl. Add ½ cup of barbecue sauce and toss until all chicken is coated.
  3. Carefully wrap a slice of pastrami around each chicken finger and place on tray (end side down). Repeat with remaining fingers and pastrami.
  4. Prepare the breading station: place flour in a small bowl. Set aside.
  5. In a medium bowl, whisk together eggs, mayonnaise, ¼ cup barbecue sauce, salt, hot sauce, garlic and mustard until smooth. Set aside.
  6. Line a second baking sheet with parchment paper and spray it well.
  7. In another medium bowl, whisk together bread crumbs, brown sugar and salt. Set aside.
  8. Working carefully to ensure the pastrami doesn't get unwrapped, dip each chicken finger into flour, then into the egg mixture, and finally into the breadcrumbs mixture. Place finger onto prepared baking sheet and repeat with remaining fingers. Do not overcrowd the pan - use a second pan if you don't have enough space.
  9. Spray the tops of each finger well with spray oil or non-stick spray.
  10. Bake at 400 for 10 minutes, then turn each finger over, spray it again, and bake for an additional 10 minutes, or until the chicken is cooked through.
Dipping Sauce:
  1. Combine mayo and barbecue sauce in a small bowl and stir until combined. Serve with chicken.
Recipe by Overtime Cook at https://overtimecook.com/2016/02/18/pastrami-wrapped-bbq-chicken-fingers/