Best Honey Nut Chicken Strips Recipes

HONEY NUT CHICKEN STRIPS

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.

HONEY NUT CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F. Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish.
• Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet.
• When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.