Best Chicken Fingers With Honey Mustard Dipping Sauce And Spicy Chopped Salad Recipes

Chicken Fingers With Honey Mustard Sauce image

Provided by Sageca

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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

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.

Buttermilk-Honey Fried Chicken Fingers image

Provided by Velouria

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

4 teaspoons honey
salt
1/2 teaspoon fresh ground black pepper
flavoring, of choice (see below)
1 1/3 cups buttermilk
2 1/2 lbs boneless skinless chicken breast halves, each cut crosswise into 8 to 9 strips (about 6 large)
1 quart peanut oil or 1 quart corn oil
3 cups all-purpose flour
1 teaspoon garlic powder
1 tablespoon Old Bay Seasoning
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder

Steps:

In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat.
Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees.
Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken.
Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.

Nutrition Facts : Calories 1331.9, Fat 113.8, SaturatedFat 15.3, Cholesterol 92.4, Sodium 210.7, Carbohydrate 42.2, Fiber 1.9, Sugar 5, Protein 36.7

Honey Mustard Chicken Fingers image

Provided by Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 5

6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Honey Mustard
1 lb. boneless, skinless chicken breasts, cut into strips
1-1/2 cups finely crushed corn flakes
1/4 cup grated Parmesan cheese

Steps:

1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

Chicken Fingers with Honey Mustard Dipping Sauce and Spicy Chopped Salad image

Yield 4 servings

Number Of Ingredients 17

Vegetable oil, for frying
1 1/2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoons ground dry mustard
2 eggs
2 cups plain bread crumbs
1/2 cup mayonnaise
1/2 cup grainy Dijon mustard
3 tablespoons honey (3 gobs)
1 bunch of watercress, chopped
6 radishes, thinly sliced
1 seedless cucumber, cut lengthwise, then cut into half-moons
3 tablespoons fresh dill, chopped
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

Steps:

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.