Best 5 Chicken Fingers With Honey Mustard Recipes

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.

PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.
• Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
• Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
• Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders - the paper towels will absorb any excess oil).
• When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
• Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders.
• Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

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.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

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.