POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
BAKED CHICKEN NUGGETS WITH HONEY MUSTARD
These Baked Chicken Nuggets are coated in a mixture of Panko breadcrumbs and grated Parmesan, which makes them extra flavorful and crispy! Dunk them in homemade honey mustard or your dipping sauce of choice.
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400F, line a baking sheet with aluminum foil (for easier cleanup), and spray with cooking spray; set aside.
- To a large, shallow bowl, add the breadcrumbs, parmesan, salt, pepper, and mix to combine; set aside.
- To a medium microwave-safe bowl, melt the butter, about 30 seconds on high power.
- Dip chicken in butter, then in crumb mixture, patting to help the coating adhere. Place coated chicken on prepared baking sheet.
- Sprinkle remaining crumb mixture over chicken.
- Bake for about 30 to 33 minutes, or until chicken is cooked through in the center and exterior is lightly golden browned. The bottom sides will become browner than the tops. Cooking time will vary based on exact size of chicken pieces, how heavily the coating was applied, oven and climate variances, etc. Bake until done. While chicken bakes, make the honey mustard dipping sauce.
- To a medium bowl add the honey, mustards, whisk to combine, taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside until ready to serve with chicken.
- Nuggets are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Honey mustard will keep airtight in the fridge for up to 2 weeks.
Nutrition Facts : Calories 718 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 237 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 55 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1892 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE - CHUCK HUGHES
Today, I watched "Chuck's Day Off", where he made chicken nuggets for his cousins' kids. The method he used to make the nuggets intrigued me, so I am posting the recipe for safekeeping. If you try this recipe before me, let me know what you think.
Provided by Cristina Barry
Categories Chicken
Time 12h5m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
- Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
- For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
- Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
- You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
Nutrition Facts : Calories 468.1, Fat 23.5, SaturatedFat 5.9, Cholesterol 175.9, Sodium 2348.1, Carbohydrate 35.3, Fiber 5.1, Sugar 12.2, Protein 30.5
CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE
Easy, tasty morsels. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing. I like to make the Honey Mustard Dipping Sauce the day before so flavors blend. From Paula's Home Cooking.
Provided by Claudia Dawn
Categories Chicken Breast
Time 40m
Yield 24-36 nuggets
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Spread the crushed potato chips in a shallow dish.
- Beat together the egg and milk in a shallow bowl.
- Dip the chicken cubes into the egg mixture and then dredge them in the chips.
- Place the chicken nuggets on a baking sheet and drizzle with melted butter.
- Bake for 15 to 18 minutes, or until golden brown.
- Honey Mustard instructions:.
- Combine all ingredients except orange juice; stir well.
- Thin to pouring consistency for dressing or dipping consistency for dips with orange juice.
- Cover and chill for 2 or 3 hours.
Nutrition Facts : Calories 64.1, Fat 5.3, SaturatedFat 2.1, Cholesterol 17.7, Sodium 78.7, Carbohydrate 4.2, Sugar 2.8, Protein 0.4
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