I’ve really enjoyed blogging over the past month or so and even more than writing them, I’ve enjoyed reading them. It’s such an exciting feeling to find a recipe and be inspired to cook something completely new. Delicious has certainly become my best friend in keeping track of all of my “must-makes”.
On my list were “Oven Baked Chicken Fingers”. They definitely didn’t break the mold, but they were fun to make and were surprisingly delicious (and, thankfully, healthy). Amazingly enough, the homemade honey mustard sauce really turned out to be the star of the day. It was like the first time I made tartar sauce- I wondered why everyone wasn’t making this at home. Now if only I could muster up the courage to try my hand at homemade barbeque sauce…
Oven Baked Chicken Fingers – serves 23 thin sliced chicken cutlets, sliced into strips 1 egg, lightly beaten 1 cup panko 1/2 tbsp garlic powder 1/2 tspn cayenne pepper 2 tsp salt 1 tspn pepper 1/4 cup mayonnaise 1 tbsp course mustard 1 tbsp Dijon mustard 2 tbsp honey
1. Preheat the oven to 400 degrees. In a bowl or plate, scramble an egg and put it to the side. Mix the panko with the salt, pepper, cayenne pepper and garlic powder in a plate for dredging. Lightly season the chicken strips with a pinch of salt and pepper.
2. Dip the chicken strips in the bowl with egg and allow the excess egg to drip off. Then dip the chicken strip into the panko bowl and coat evenly. Do this with all the chicken.
3. Place chicken strips on a wire oven rack and place the rack on a baking sheet. Bake the chicken fingers for 20-25 minutes until golden brown.
4. While the chicken is baking, in a bowl whisk the mayonnaise, mustards, and honey. Serve with the Chicken Fingers.