Best Honey Mustard Chicken Fingers Recipes

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

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.

BAKED HONEY-MUSTARD CHEX CHICKEN FINGERS

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
• Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
• Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
• Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
• Meanwhile, stir together 2 tablespoons each honey and mustard.
• Serve chicken with sauce for dipping.

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD

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.

HONEY MUSTARD CHICKEN FINGERS

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.

HEALTHIER CRISPY CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400o F. Combine the chicken and the buttermilk in a shallow dish. Cover and chill for 15 minutes. Pulverize cereal in a food processor. You could put the cereal in a plastic bag and crush with a rolling pin, it just won't be as fine or evenly crushed. Spray a baking tray with cooking spray. Season the chicken well with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking tray. Bake until cooked through, about 10 minutes. Leave the chicken on the baking tray to cool slightly, it will get crispier. While chicken is baking make the honey-mustard sauce by combining mustard and mayonnaise until smooth. Stir in honey.

HONEY MUSTARD PRETZEL-COATED CHICKEN FINGERS

Steps:

• Preheat the oven to 375 degrees F.
• Season chicken strips with salt and pepper. Set aside.
• In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
• Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
• Spray a baking sheet with nonstick spray.
• Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
• Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
• Eat and enjoy!

CHICKEN FINGERS WITH HONEY MUSTARD

Steps:

• Cut chicken into 1/2x2 inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside. Mix flour, salt and pepper in a shallow bowl. Dip chicken into milk. Roll in flour mixture to coal well. Place chicken on waxed paper. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350 F or until a cube of white bread dropped in oil browns evenly in 1 minute. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

CHICKEN FINGERS WITH HONEY MUSTARD RECIPE - (4.5/5)

Steps:

• Cut chicken into half by 2 inch strips Mix flour salt-and-pepper in bowl dip chicken in milk and role in flour mixture pour 1/4 inch oil into skillet heat over medium-high fried chicken three minutes on each side drain on paper towel Mix honey and Dijon mustard for sauce

CHICKEN FINGERS WITH HONEY MUSTARD

Steps:

• Mix honey and Dijon ahead of time. Making it a couple of days in advance will allow the flavors to mix and enhance.
• Cut chicken into 1/2" x 2" strips.
• Mix flour, salt, and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
• Pour 1/4" of oil into a large heavy skillet. Heat over medium-high heat to 350*F, or until a cube of white bread dropped in oil browns with 1 minute.
• Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.