Best 4 Jamaican Chicken Fingers With Honey Mustard Sauce Recipes

**Indulge in the tantalizing flavors of Jamaican chicken fingers, a Caribbean delight that bursts with a symphony of spices and herbs. These succulent chicken strips are coated in a flavorful marinade, infusing them with aromatic goodness. Served alongside a delectable honey mustard sauce, this dish promises a harmonious blend of sweet, tangy, and savory notes. Prepare to embark on a culinary journey to the vibrant island of Jamaica, where every bite tells a story of rich culture and heritage. Discover the secrets behind this irresistible dish, as we guide you through a step-by-step guide to create your own Jamaican chicken fingers and tantalizing honey mustard sauce. Get ready to tantalize your taste buds and embark on a delectable adventure.**

**In addition to the irresistible Jamaican chicken fingers, this article also presents a delectable array of other recipes that are sure to tantalize your taste buds. Embark on a culinary adventure with our collection of mouthwatering dishes, ranging from Jamaican jerk chicken and Jamaican curry chicken to the classic Jamaican patties. Whether you're craving a savory main course or a sweet treat, we've got you covered. Prepare to explore the vibrant flavors of Jamaican cuisine and indulge in a feast that will leave you craving for more.**

Let's cook with our recipes!

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Ingredients

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

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.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Chicken Fingers With Honey Mustard Sauce image

A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Fillet of chicken works really well in this recipe.

Provided by Sageca

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts
1 egg
1/2 teaspoon crushed garlic
1 cup finely grated parmesan cheese
1 cup panko breadcrumbs or 1 cup fresh breadcrumb
1 teaspoon dried oregano
1/2 teaspoon salt
pepper
1/2 teaspoon paprika
1/4 cup butter, melted
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon liquid honey

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.

HONEY MUSTARD CHICKEN FINGERS

Honey Mustard Chicken Fingers image

These pick up and go crispy chicken fingers are sure to please the pickiest of eaters.

Provided by Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 5

Ingredients

6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Honey Mustard
1 lb. boneless, skinless chicken breasts, cut into strips
1-1/2 cups finely crushed corn flakes
1/4 cup grated Parmesan cheese

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.

HONEY MUSTARD-PANKO CHICKEN TENDERS

Honey Mustard-Panko Chicken Tenders image

Panko chicken main dish.

Provided by sarah zajicek

Time 30m

Yield 8

Number Of Ingredients 16

Ingredients

1 cup panko bread crumbs
2 ounces grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
4 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
2 pounds skinless, boneless chicken breast halves
4 cloves garlic, minced
4 tablespoons Dijon mustard
4 tablespoons honey
3 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g

Tips:

Use fresh, boneless, skinless chicken breasts. This will ensure that your chicken fingers are juicy and flavorful.
Cut the chicken breasts into even-sized strips. This will help them cook evenly.
Season the chicken with a flavorful blend of spices. This will give them a delicious taste.
Coat the chicken in breadcrumbs. This will help them stay crispy when they are fried.
Fry the chicken fingers in hot oil until they are golden brown and cooked through. This will ensure that they are crispy and juicy.
Serve the chicken fingers with your favorite dipping sauce. Honey mustard sauce is a classic choice, but you can also try other sauces, such as barbecue sauce, ranch dressing, or ketchup.

Conclusion:

Jamaican chicken fingers with honey mustard sauce are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or a casual weeknight meal. With their crispy coating, juicy chicken, and flavorful honey mustard sauce, these chicken fingers are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting chicken recipe, give Jamaican chicken fingers with honey mustard sauce a try. You won't be disappointed!