Friday, February 18, 2011

Superbowl Series - Oven Fried Chicken Fingers with Honey Mustard Dipping Sauce


The Superbowl was weeks ago and I'm STILL posting recipes from my menu that day.  And to think I almost forgot about the best dish served! This is an easy, light alternative to fried chicken fingers.  I found the recipe in Cooking Light, which is probably my favorite cooking magazine. I have one sitting on the table to read today!!!  I tweaked the recipe a bit by mostly adding more spices than the amounts call for.  I didn't add any additional spices, just increased the quantity...

Ingredients:

1.5 lbs of Chicken Tenders
1/2 cup of buttermilk (I probably used more...)
1 cup of crushed Cornflakes
1/4 cup seasoned breadcrumbs
1 Tbsp of dried minced onion
1 tsp of paprika
1 tsp of dried thyme
1/4 tsp of black pepper
1 Tbsp of vegetable oil
1/4 cup of honey
1/4 cup of spicy brown mustard


Let's make the Honey Mustard Dipping Sauce first so it has time to chill in the fridge.  You can use any measurements of honey and mustard you want as long as they're equal parts.  Basically just mix the two in a bowl!



Drain your chicken and put the pieces in a bowl. Cover with the buttermilk.  Let them sit for at least 15 minutes...I probably was closer to 30 mins..


Meanwhile have your sous chef crush your cornflakes in a large zip-lock baggy.  Or you can do it yourself if you don't have a sous chef or boy that wants to mash things.  This is Blake:


Oh, you may want to pre-heat your oven at this point to 400 degrees.  Add the following ingredients to the bag: breadcrumbs, minced onion, paprika, thyme, black pepper





Pour the tablespoon of oil on a rimmed baking sheet.  Tilt the pan around so most areas are evenly coated with the oil.

Working with about 4 pieces of chicken at a time, put them in the baggy and shake around until they are coated.  Put the chicken on the baking sheet and repeat until you have a single layer of chicken fingers. 




Pop in the oven for 4 minutes...flip each chicken finger and bake for another 4 minutes.  Make sure not to over-bake or the chicken will dry out. Just make sure the pink in gone in the middle.



Serve with your dipping sauce and watch them disappear! This is a great recipe to have leftovers.  You can make a chicken sandwich, add to salad or pasta...or just straight out of the fridge like Blake did that whole week :)

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