Chicken Dippers With Mustard Sauce Recipes

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• In a small bowl, mix the mustard and honey together until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
• Place the oven rack in the middle position, and preheat the oven to 200°F. Line up three shallow dishes in assembly-line fashion.
• Place the flour in the first dish, eggs in the second dish and panko in the third dish.
• Pat the chicken dry with paper towels and season with salt and pepper. Working with one chicken strip at a time, use tongs to dredge the chicken strip in flour, then dip into the egg and then coat with Panko. Press on Panko to make sure it sticks. Place on a plate and repeat with the remaining chicken strips.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the chicken fingers and brown thoroughly on both sides, 4 to 6 minutes total.
• Drain the chicken fingers briefly on paper towels, then transfer to a paper towel-lined plate and keep warm in the oven. Return the skillet with oil to medium-high heat until just smoking. Cook the remaining breaded chicken. Serve immediately with dipping sauce.

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

CHICKEN DIPPERS WITH MUSTARD SAUCE RECIPE

Steps:

• Mix together the flour, pepper and salt in a shallow dish. Place the beaten eggs in another shallow dish. Dust the chicken pieces with a little of the flour. Dip in the beaten egg then roll in the flour to give a thick coating.
• Heat the oil in a large deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Shallow fry the coated chicken in 2 to 3 batches, for 7 to 8 mins, until crisp, golden and cooked through, turning once. Remove with a slotted spoon and drain thoroughly on kitchen paper.
• To make the sauce, mix the mayonnaise, mustard, honey and paprika in a small bowl. Serve with the hot chicken dippers.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.