Shirley's Recipes

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Name: Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce
Key Ingredient: chicken breast tenders
Preparation: combine; bake
Cuisine: American
Source: Cooking Light 2000 pg. 189
Food Group: poultry
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: :55
Servings: 8

Sauce:
1/4 cup honey
1/4 cup spicy brown mustard

Chicken:
1-1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon instant minced onion
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil

To prepare sauce, combine honey and mustard in a small bowl; cover and chill.
Preheat oven to 400F.
To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.
Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400F. for 4 minutes on each side or until done. Serve with sauce.


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