Chicken Fingers with Honey Mustard Sauce
This is WONDERFUL This has been a family favorite in our house for about 15 years Satisfying and hearty and simple
This is WONDERFUL This has been a family favorite in our house for about 15 years Satisfying and hearty and simple
- 2 tablespoons lemon juice
- 1/4 cup honey
- 1/2 teaspoon salt
- 6 chicken breasts, boneless and skinless trimmed of fat and connective tissue, and cut into 2-3 strips each breast.
- 1/2 cup milk i use whole milk, but it's not necessary
- 1 teaspoon poultry seasoning (season salt, etc)
- 1 teaspoon garlic and herb seasoning
- 1/4 teaspoon freshly ground pepper
- 6 cups corn flake crumbs (can be found in the breading section at the supermarket)
- 2 large eggs mixed well
- honey mustard sauce:
- 1/3 cup mayonnaise no miracle whip!
- 4 tablespoons spicy mustard (or 2 tbs dijon and 2 tbs spicy brown if you have it)
- Carbohydrate 33.707142928015 g
- Cholesterol 369.166666680756 mg
- Fat 17.0986775070294 g
- Fiber 0.690529168299281 g
- Protein 13.5994154172789 g
- Saturated Fat 5.68438116925119 g
- Serving Size 1 1 Serving (162g)
- Sodium 338.113138976223 mg
- Sugar 33.0166137597157 g
- Trans Fat 1.8237888336708 g
- Calories 340 calories
Step-by-step
- In wide flat container mix crumbs seasoning and pepper.
- In another wide flat container combine egg and milk and mix well.
- Dip chicken strips first in the egg and then in the crumb mixture then place chicken in single layer on coated baking sheet.
- Bake 400(F) for 15 minutes.
- For sauce process last 4 ingredients in processor and enjoy!
The Mechanics of Breading and Baking
Crowding the baking sheet is the single greatest error cooks commit when preparing poultry strips. When pieces touch, steam releases from the meat and ruins the crispness of the cornflake crust. Maintain at least one inch of space between each piece on the pan. Dredging requires a dry-wet-dry standard methodology. Dip the protein thoroughly into the beaten egg and milk mixture, allowing excess liquid to drip off completely before rolling it in the seasoned cereal crumbs. Press the crumbs firmly onto the surface to ensure they adhere during the fifteen-minute bake at 400 degrees Fahrenheit. The high heat toasts the cornflakes rapidly while cooking the interior of the meat without drying it out.
Scaling Proportions and Condiment Adjustments
Multiplying or reducing quantities requires careful attention to the coating stations. One cup of cereal crumbs per breast half provides adequate coverage without leaving excessive waste in the wide flat container. When doubling the batch, prepare the breading in separate batches rather than dumping everything into one bowl at once; fine powder settles to the bottom, causing uneven seasoning distribution. Fresh lemon juice yields a sharper, brighter acidity in the emulsion compared to bottled alternatives, which often contain sulfites that mute the sharpness of the mustard. Process the mayonnaise and spicy mustard until completely homogeneous to prevent oil separation during chilling.
