Best 4 Chicken Fingers With Honey Mustard Sauce Recipes

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.

HONEY MUSTARD CHICKEN TENDERS

Steps:

• For the Honey Mustard Chicken Tenders: In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
• In a large, shallow dish (a 9x13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
• In a second shallow dish, whisk together the egg whites and mustard.
• Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
• Arrange the bowls in a line from left to right as follows: egg white dish; Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the "wet" hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the "dry" hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
• Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
• While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.

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.

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.
• For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.