Crispy Chicken Fingers With Spicy Honey Mustard

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Fillet of chicken works really well in this recipe.

Recipe From food.com

Provided by Sageca

Time 45m

Yield 4 serving(s)

Categories Lunch/Snacks

Steps:

  • In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
  • Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
  • Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
  • In bowl, whisk eggs and garlic.
  • I used Egg Creations to replace the eggs.
  • In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
  • One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
  • Arrange on greased baking sheets; drizzle with butter.
  • Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.


Chicken Fingers With Honey Mustard Sauce image

Number Of Ingredients: 13

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 egg
  • 1/2 teaspoon crushed garlic
  • 1 cup finely grated parmesan cheese
  • 1 cup panko breadcrumbs or 1 cup fresh breadcrumb
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • pepper
  • 1/2 teaspoon paprika
  • 1/4 cup butter, melted
  • 1/3 cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon liquid honey


BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE

This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.

Recipe From food.com

Provided by Dedee Royale

Time 30m

Yield 2 serving(s)

Categories Poultry

Steps:

  • Place an oven rack in the center of the oven. Preheat to 425F degrees.
  • Spray a heavy baking sheet liberally with vegetable oil cooking spray.
  • In a small bowl place cornstarch.
  • In a 2nd small bowl whisk together egg, salt and hot sauce.
  • In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
  • Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
  • Dredge chicken in the cornmeal/bread crumb mixture, coating well.
  • Arrange in a single layer on prepared baking sheet.
  • Drizzle with a little olive oil.
  • Bake 15 minutes till crispy.
  • Blend honey and mustard together till smooth and serve with chicken tenders.


Baked Spicy Chicken Tenders With Honey-Mustard Sauce image

Number Of Ingredients: 12

Ingredients:

  • 8 ounces boneless chicken breasts, pounded thin and cut into strips
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 large egg, beaten till frothy
  • 2 teaspoons hot sauce
  • 4 tablespoons fine cornmeal
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • olive oil, for drizzling
  • 1/3 cup honey
  • 1/3 cup Dijon mustard


HONEY-DIJON CHICKEN TENDERS

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Recipe From allrecipes.com

Provided by Yoly

Time 20m

Yield 4

Categories Meat and Poultry Recipes,Chicken,Chicken Breast Recipes,Pan-Fried

Steps:

  • Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
  • Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
  • Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.


Honey-Dijon Chicken Tenders image

Number Of Ingredients: 8

Ingredients:

  • ½ cup all-purpose flour, or as needed
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • ½ cup Italian-seasoned bread crumbs, or more as needed
  • 1 pound chicken tenders
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons butter


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