Best Honey Nut Chicken Sticks Recipes

Honey Nut Chicken image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 18

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Steps:

Preheat oven to 350 degrees F.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Honey Nut Chicken image

Provided by Jen Andrews

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup honey roasted peanuts
1/2 cup plain breadcrumbs
1 tablespoon grill seasoning (Recommend Spicy Montreal Steak Seasoning by McCormick)
2 eggs
1/8-1/4 fluid ounce half-and-half or 1/8-1/4 fluid ounce whole milk
3 -5 drops hot sauce
1/2 cup flour
2 -3 tablespoons vegetable oil
4 (6 ounce) boneless skinless chicken breasts

Steps:

Preheat oven 350 degrees.
Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
Pour nutty-breading onto a plate.
Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
Pour flour out on a plastic board or plate.
Dust both sides of the chicken with flour.
Dip the chicken into the egg mixture and then coat with the nutty-breading.
Preheat a nonstick skillet over mediume high heat.
Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
(longer for thicker chicken breasts).

Honey Nut Chicken Strips image

Provided by Melissa Sperka

Time 35m

Number Of Ingredients 7

1 1/2 lb boneless skinless chicken breasts or tenders
2 c honey nut cereal [i used honey nut chex]
1 c french fried onions [i used fresh gourmet garlic pepper]
2/3 c honey mustard plus additional for dipping
3-4 Tbsp melted butter or margarine
paprika
salt & pepper to taste

Steps:

1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray the foil with cooking spray and set aside. Crush the cereal and french fried onions together. Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size. I actually prefer to do this when the chicken is slightly frozen. After cutting, and for easy clean-up, I lay the chicken strips on a piece of aluminum foil.
2. Season the chicken strips with salt and pepper. Pour 2/3 cup of honey mustard into a bowl. Using a pastry brush, brush each chicken strip with the honey mustard. Discard any remaining honey mustard after brushing the raw chicken. Pour the crushed cereal and french fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.
3. Place the strips onto the prepared baking sheet and drizzle with melted butter/margarine. Sprinkle with paprika for a little color. Place the strips into the oven.
4. Bake at 375 degrees for 19-20 minutes or until golden and crispy. Serve with additional honey mustard on the side for dipping. Yield: 12-14 strips Cook's note: For appetizers, cut into bite sized chunks and bake for 14-15 minutes. Serve with toothpicks for easy dipping.