Oven Fried Chicken Fingers with Honey-Mustard Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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There's no need to feel guilty about feeding your kids chicken fingers several times a week with this low-fat version featuring chicken tenders coated in a mixture of cereal and breadcrumbs and baked in the oven for perfect tenderness and crispiness. Ingredients:
1/4 cup honey |
1/4 cup spicy brown mustard |
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 black pepper |
1 tablespoon vegetable oil |
Directions:
1. To prepare sauce, combine honey and mustard in a small bowl; cover and chill.
2. Preheat oven to 400°.
3. To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.
4. Combine cornflakes and next 5 ingredients (cornflakes through pepper) 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 400° for 4 minutes on each side or until done. Serve with sauce.
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