DC Chicken Tenders with Mumbo Sauce

Half Baked Cooks hails from Baltimore, MD – and what better way to celebrate both east and west coast cuisine than by creating a guest post for our foodie friend, Rebecca, at Pacific Northwest Kitchen!  I am delighted to recreate a local food trend recipe – DC Chicken Tenders with Mumbo Sauce! What is Mumbo sauce?  Mumbo Sauce is a delicious, sweet and tangy bbq sauce, first created in Chicago then brought to Washington DC. Its flavor varies depending on where you order it, and it’s very popular in Chinese restaurants functioning as a condiment similar to a plum sauce. It’s what everybody on the Hill is trying to dip their french fries in or chicken in and pour over fried rice!  I hope you enjoy this fun and delicious east coast recipe!


 
Ingredients:
 
For the Chicken:
 
1 1/2 cups bread crumbs or panko
1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt
3/4 cup nonfat buttermilk
1 1/2 pounds chicken breast tenders (about 12 tenders)

 
For the Mumbo Sauce:
 
2 cups ketchup
2 cups sugar
2 tablespoons sweet paprika
1/2 cup Sriracha sauce
2/3 cup pineapple juice
1/2 cup distilled white vinegar
1 teaspoon powdered ginger
 
To make the Mumbo Sauce, add all of the ingredients in a sauce pan over medium high heat.  Bring to a simmer and whisk together until well combined.  Remove from heat, and store in an airtight container.
 

 

To make the chicken, begin by preheating your oven to 450 degrees.  I decided to go the healthier route, and bake these chicken tenders instead of frying.  If fried is your thing – here is a great how-to for frying! Mix the dry ingredients – the bread crumbs, salt, and pepper and place in a bowl on your work space.  Place the buttermilk in a separate bowl on your workspace.

Dip chicken in buttermilk then dredge in bread crumb mixture, pressing firmly to coat. Shake off any excess bread crumbs. 

 
Place chicken on a wire rack and let stand for 10 minutes. While the chicken stands, place a cookie sheet in oven to heat.  Remove the hot cookie sheet from oven and spray with cooking spray. Arrange chicken in a single layer on pan, and spray with cooking spray. 
 
 
Bake at 450° for 20 minutes or until chicken is lightly browned. Serve with Mumbo Sauce! Delish!
 

 
Thanks for checking out this east coast inspired recipe!  

 

 
-Chef Hallie

DC Chicken Tenders with Mumbo Sauce
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For the Chicken
  1. 1 1/2 cups bread crumbs or panko
  2. 1/4 teaspoon freshly ground black pepper
  3. 1/8 teaspoon salt
  4. 3/4 cup nonfat buttermilk
  5. 1 1/2 pounds chicken breast tenders (about 12 tenders)
For the Mumbo Sauce
  1. 2 cups ketchup
  2. 2 cups sugar
  3. 2 tablespoons sweet paprika
  4. 1/2 cup Sriracha sauce
  5. 2/3 cup pineapple juice
  6. 1/2 cup distilled white vinegar
  7. 1 teaspoon powdered ginger
Instructions
  1. To make the Mumbo Sauce, add all of the ingredients in a sauce pan over medium high heat.
  2. Bring to a simmer and whisk together until well combined. Remove from heat, and store in an airtight container.
  3. To make the chicken, begin by preheating your oven to 450 degrees. I decided to go the healthier route, and bake these chicken tenders instead of frying.
  4. Mix the dry ingredients - the bread crumbs, salt, and pepper and place in a bowl on your work space. Place the buttermilk in a separate bowl on your workspace.
  5. Dip chicken in buttermilk then dredge in bread crumb mixture, pressing firmly to coat. Shake off any excess bread crumbs.
  6. Place chicken on a wire rack and let stand for 10 minutes. While the chicken stands, place a cookie sheet in oven to heat.
  7. Remove the hot cookie sheet from oven and spray with cooking spray. Arrange chicken in a single layer on pan, and spray with cooking spray. Bake at 450° for 20 minutes or until chicken is lightly browned. Serve with Mumbo Sauce! Delish!
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