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.
CHICKEN TENDERS WITH CREAMY HONEY MUSTARD
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
- Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
- Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
SUPER EASY CHICKEN FINGERS
These strips are so easy to make. They are my family's favorite. They also are good on rolls or bread for a yummy sandwich.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
- Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!
Nutrition Facts : Calories 371 calories, Carbohydrate 25.7 g, Cholesterol 95.6 mg, Fat 16.3 g, Fiber 1.8 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 797.7 mg, Sugar 2.2 g
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.
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.
OVEN-BAKED CHICKEN FINGERS WITH HONEY MUSTARD
Make and share this Oven-Baked Chicken Fingers With Honey Mustard recipe from Food.com.
Provided by SashasMommy
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400 degrees.
- Place the beaten egg on one plate for breading, and the panko on another plate.
- For each chicken strip, dip it first in the egg, and then in the panko, and place it on a wire rack over a baking sheet (like what you would use to cool cookies). If you don't have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking.
- Sprinkle the garlic powder and salt across the chicken fingers.
- Bake the chicken fingers for about 10 minutes, and then increase the heat to 450 degrees and bake for another 10 minutes.
- Serve warm, with honey mustard.
Nutrition Facts : Calories 388.8, Fat 6.8, SaturatedFat 1.8, Cholesterol 171.6, Sodium 2830.6, Carbohydrate 42.1, Fiber 2.9, Sugar 4.6, Protein 37.3
EVERYDAY FOOD CHICKEN TENDERS WITH CREAMY HONEY MUSTARD
From April 2007 issue of Everyday Food by Martha Stewart. A VERY QUICK, great rendition of a classic; only a little bit lighter since they are baked, not fried! The honey mustard sauce is very good and I would consider using it as a salad dressing. The magazine suggested serving carrot sticks and celery alongside for dipping; recipe was also recommended great for kids.
Provided by aMidnightSun
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
- Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
- Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
- Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
- FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.
Nutrition Facts : Calories 466.9, Fat 14.4, SaturatedFat 4.3, Cholesterol 163.4, Sodium 438.8, Carbohydrate 38.4, Fiber 0.7, Sugar 6.8, Protein 45
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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