PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE
Whenever I visit my family in Minnesota, I can't wait to get my hands on a bag of Dot's Homestyle Pretzels. They're coated in a top-secret seasoning mix that I crave! This recipe recreates the flavor of Dot's, using butter-flavored pretzels mixed with ranch seasoning, so now we can satisfy that craving year-round. The pretzel mix is the perfect coating for chicken fingers that are fried till crispy then served with a punchy-sweet dipping sauce.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
- For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
- Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
- Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
- Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
- Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
- Serve the chicken fingers warm with the mustard dipping sauce.
CHICKEN FINGERS WITH HONEY MUSTARD SAUCE
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
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
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
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.
HONEY MUSTARD CHICKEN FINGERS
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
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 PRETZEL-COATED CHICKEN FINGERS
Provided by Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Season chicken strips with salt and pepper. Set aside.
- In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge the chicken and set aside to marinate for at least 5 minutes.
- Meanwhile, place pretzels in sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
- Spray a baking sheet with nonstick spray.
- Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
- Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.
- Eat and enjoy!
Nutrition Facts : Calories 349, Fat 2.5 grams, Sodium 928 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 37 grams, Sugar 13.5 grams
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
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.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.
Provided by Jenn_Chelle
Categories Chicken
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
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.
CHICKEN FINGERS WITH HONEY DIJON MUSTARD
Recipe is easily doubled. Makes a great finger food at any get together, or for a meal. You can make them mild or spicy hot. Serve with the suggested sauce, BBQ sauce, or gravy. Also good served the next day in a salad - that is if you have any left over!
Provided by Paulette
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients for honey mustard a day ahead, so flavors have time to blend Cut chicken into strips.
- Mix flour,salt& pepper, (or your favorite chicken spice) in a shallow bowl.
- Dip chicken in milk.
- Roll in flour mixture to coat well.
- Place chicken on waxed paper.
- Heat 1/4 cup of oil in large heavy skillet over medium heat.
- Divide chicken into batches and fry first batch for about 3 minutes on each side or until golden brown& crispy Continue with next batch, adding 1/4 cup oil as needed.
- Drain on paper towels.
- Serve with sauce.
Nutrition Facts : Calories 599.3, Fat 40.1, SaturatedFat 5.9, Cholesterol 54.6, Sodium 419.3, Carbohydrate 41.2, Fiber 1, Sugar 23.3, Protein 20.4
CHICKEN FINGERS WITH HONEY MUSTARD SAUCE
Make and share this Chicken Fingers With Honey Mustard Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- For Honey Mustard sauce, blend honey and mustard in a small bowl. Set aside or refrigerate.
- Cut chicken into 1/2 x 2 inch strips (or use precut chicken strips). Mix flour, salt and pepper in a resealable plastic bag. Dip chicken in milk. then place in bag. Shake to coat evenly. Place chicken on waxed paper.
- Pour 1/4 inch of oil into a large heavy skillet. Heat over medium-high heat to 350°F or until a cube of white bread dropped in oil browns evenly in 1 minute or use Deep Fryer.
- Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 411.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 79, Sodium 623.6, Carbohydrate 61.8, Fiber 1.5, Sugar 35, Protein 29.6
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