Crispy Chicken Fingers With Spicy Honey Mustard Recipes

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HONEY MUSTARD CHICKEN TENDERS



Honey Mustard Chicken Tenders image

Easy Honey Mustard Chicken Tenders. Crispy on the outside and juicy on the inside with a creamy honey mustard sauce. Simple, healthy, and a family favorite!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 tablespoon kosher salt (plus 1/2 teaspoon, divided)
2 teaspoons smoked paprika (divided)
1 teaspoon onion powder (divided)
1 teaspoon garlic powder (divided)
1 tablespoon honey
1 cup low fat buttermilk*
1 1/2 pounds chicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips (about 12 strips total))
2 cups whole wheat Panko bread crumbs
2 tablespoons extra virgin olive oil
2 egg whites, lightly beaten (or 1/4 cup liquid egg whites)
1 tablespoon Dijon mustard
1/2 cup non-fat plain Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon honey (plus 1 teaspoon, plus additional to taste)
Pinch salt

Steps:

  • For the Honey Mustard Chicken Tenders: In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
  • In a large, shallow dish (a 9x13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
  • In a second shallow dish, whisk together the egg whites and mustard.
  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
  • Arrange the bowls in a line from left to right as follows: egg white dish; Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the "wet" hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the "dry" hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
  • Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
  • While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.

Nutrition Facts : ServingSize 3 chicken strips with 3 tablespoons sauce, Calories 412 kcal, Carbohydrate 35 g, Protein 46 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 496 mg, Fiber 4 g, Sugar 6 g

CRISPY CHICKEN FINGERS



Crispy Chicken Fingers image

Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.

Provided by Food Network Kitchen

Time 25m

Yield 6

Number Of Ingredients 9

1 1/2 pounds boneless skinless chicken breasts
1/2 cup all-purpose flour
1/4 cup milk
1 pinch cayenne pepper
4 large eggs
Kosher salt and freshly ground black pepper
2 cups panko breadcrumbs
Vegetable oil, for shallow frying
Honey mustard, spicy ketchup and/or ranch dressing, for serving

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.

CONTEST-WINNING CRISPY CHICKEN FINGERS



Contest-Winning Crispy Chicken Fingers image

My kids love these tender, moist chicken strips! My husband and I cut up the chicken and add to a lettuce salad with eggs, tomatoes and cheese. And everybody's happy! -Rachel Fizel, Woodbury, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 7 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon baking powder
1 large egg
1 cup buttermilk
1-3/4 pounds boneless skinless chicken breasts, cut into strips
Oil for deep-fat frying

Steps:

  • Combine the first 6 ingredients in a shallow bowl. In a second shallow bowl, whisk egg and buttermilk. Dip a few pieces of chicken at a time in buttermilk mixture, then in flour mixture; toss to coat., In an deep cast-iron or electric skillet, heat oil to 375°. Fry chicken, a few strips at a time, until chicken is no longer pink and crust is golden brown, 2-3 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 341 calories, Fat 16g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 485mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

HONEY MUSTARD CHICKEN FINGERS



Honey Mustard Chicken Fingers image

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

6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Honey Mustard
1 lb. boneless, skinless chicken breasts, cut into strips
1-1/2 cups finely crushed corn flakes
1/4 cup grated Parmesan cheese

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



Chicken Fingers With Honey Mustard Sauce image

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

4 boneless skinless chicken breasts
1 egg
1/2 teaspoon crushed garlic
1 cup finely grated parmesan cheese
1 cup panko breadcrumbs or 1 cup fresh breadcrumb
1 teaspoon dried oregano
1/2 teaspoon salt
pepper
1/2 teaspoon paprika
1/4 cup butter, melted
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon liquid honey

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.

BAKED HONEY-MUSTARD CHEX CHICKEN FINGERS



Baked Honey-Mustard Chex Chicken Fingers image

These crunchy, crispy chicken fingers aren't just for kids. Corn Chex cereal is the simple base for an out-of-the ordinary coating, perfectly complemented by a sweet and snappy honey mustard dipping sauce.

Provided by By Cindy Rahe

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 7

6 cups Corn Chex™ cereal
1/2 cup mayonnaise
1/2 cup honey
1/3 cup yellow mustard
1 lb boneless skinless chicken breasts, cut into strips
2 tablespoons honey
2 tablespoons yellow mustard

Steps:

  • Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
  • Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
  • Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
  • Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
  • Meanwhile, stir together 2 tablespoons each honey and mustard.
  • Serve chicken with sauce for dipping.

Nutrition Facts : Calories 460, Carbohydrate 56 g, Cholesterol 55 mg, Fat 3, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 32 g, TransFat 0 g

CRISPY HONEY MUSTARD CHICKEN TENDERS



Crispy Honey Mustard Chicken Tenders image

I LOVE recipe #68596 and wanted to find a way to use it with chicken besides just dipping it. I used tenders for this recipe but will work with breasts, thighs, etc.

Provided by AZPARZYCH

Categories     Chicken Breast

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
1 3/4 cups honey mustard dressing
1/4 cup flour
2 cups panko breadcrumbs
1/8 teaspoon pepper
1/8 teaspoon seasoning salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Steps:

  • Preheat over to 425 degrees.
  • Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
  • Rinse and dry chicken tenders.
  • Dredge in flour, honey mustard and completely coat in crumb mixture.
  • Place on broiler pan.
  • Bake for 25-35 minutes or until juices run clear.

CRISPY HONEY MUSTARD CHICKEN



Crispy Honey Mustard Chicken image

Yield 6

Number Of Ingredients 5

3/4 cup lite honey mustard dressing
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup corn flake crumbs
6 boneless skinless chicken breasts

Steps:

  • Preheat oven to 425°F.
  • Coat a 9 x 13 inch baking pan with nonstick cooking spray.
  • In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
  • Place corn flake crumbs in another small mixing bowl.
  • Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
  • Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  • Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Nutrition Facts : Servingsize 1 serving, Calories 125 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 27 g, Sugar 9 g, Protein 5 mg

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