Finger Lickin Good Mustard Oven Fried Chicken Food

ONION FRIED CHICKEN

Steps:

• Coat chicken with honey mustard, then roll in crushed onions. Place on a foil-lined baking sheet. Bake at 375° for 20-25 minutes or until chicken juices run clear.

CHICKEN STRIPS RECIPE

Steps:

• Preheat oven to 400F
• Line a baking tray with baking paper
• Place cooling rack onto baking tray
• Spray cooling rack with non-stick cooking spray and set aside
• Cut chicken breast into thin chicken strips and set aside
• In a medium sized mixing bowl add cereal, flour, salt and pepper, paprika, and mozzarella cheese
• In a different medium sized mixing bowl add two eggs
• Whisk eggs
• Add chicken strips into the mixing bowl containing the whisked egg and mix. Make sure all chicken strips are coated in the egg mixture
• One-by-one dip each chicken strip into the cereal mixture from the other bowl. Ensure chicken is fully coated in the cereal mixture
• Place chicken strips onto the cooling rack. Make sure none of them are touching and are evenly spread out
• Bake for 20 minutes, until golden brown and cooked through
• Whilst the chicken fingers are cooking begin making the dip
• In a small bowl mix yogurt, juice of lime, olive oil and cilantro
• Place dip in fridge until the chicken strips are cooked
• Serve hot chicken fingers with refreshing dip on the side

AMAZINGLY GOOD CHICKEN SALAD

Steps:

• Boil chicken breasts until tender (about 45 minutes).
• Cool and remove chicken from bones and chop fine.
• Mix mayonnaise, Good Seasons Italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well.
• Better if made the day before serving so flavors can meld.
• Refrigerate immediately.
• May need to add extra mayonnaise the next day and a little extra seasoning if desired.

FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
• In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
• Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
• Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.

OVEN-ROASTED CAROLINA BBQ CHICKEN WINGS

Steps:

• Preheat the oven to 425 degrees F. Line two rimmed baking sheets with aluminum foil and place a wire rack on top of each. Coat the racks with nonstick cooking spray.
• Make the Carolina BBQ sauce: Whisk together the mustard, brown sugar, granulated sugar, vinegar, Worcestershire sauce and hot sauce in a medium saucepan over medium heat. Simmer, stirring frequently, until the sauce thickens and the sugars dissolve, about 10 minutes. Set aside half of the sauce for the final basting and for serving.
• Make the oven-roasted chicken wings: Pat the chicken wings dry with paper towels. Stir together the flour, House Seasoning and baking powder in a bowl. Dredge the chicken wings in the flour mixture and arrange on the wire racks in a single layer. Bake for 30 minutes. Turn, then baste with the Carolina BBQ sauce and bake until the chicken wings are browned and crispy and a thermometer registers 165 degrees F, 15 to 20 minutes longer.
• Brush the roasted chicken wings with the reserved sauce before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.