This chicken fingers recipe is made with a cereal and sesame seed coating which is crisp and crunchy. The tender chicken strips that are enveloped by this are coated with honey and Chinese mustard — a marriage made in Heaven. These are excellent.
We will be baking this chicken fingers recipe and not frying it. This makes it a lot healthier.
I like serving these with honey mustard sauce but feel free to use any sauce you prefer. Other good choices, in my view, would be Ranch dressing or barbecue sauce. What ever you decide I promise you will not be disappointed with these exquisite chicken fingers.
Here is what you are going to need for this perfect chicken fingers recipe:
1 tsp. hot Chinese mustard or 1 TBS regular yellow mustard
1 TBS honey
2 cups crushed – unsweetened cereal (corn or rice)
2 TBS toasted sesame seeds
2 tsp. salt
2 tsp. black pepper
2 skinless, boneless chicken breasts – cut into thick strips (about 24 strips)
Heat the oven to 375 degrees F. Line a roasting pan with foil and spray the foil with cooking spray.
In a bowl whisk together the eggs, mustard and honey. Whisk well and set aside.
In another bowl, whisk the crushed cereal, sesame seeds, 1 tsp. salt and 1 tsp. pepper. Set aside.
Place the chicken strips in another bowl and season them with the remaining salt and pepper. Make sure to cover all the pieces.
One by one, dunk the chicken strips in the egg mixture – making sure to shake off the excess. Place them in the bowl of cereal and sesame seeds and coat well. Place them on the roasting pan – making sure not to pile them. Use two pans if necessary. Generously spray the chicken strips with cooking spray.
Bake the chicken for about 25 minutes – until the inside is cooked and the outside is crisp. Serve with your preferred dipping sauce. I served mine with honey mustard. Enjoy!
4 strips/ no dip -CALORIES 227.70.; FAT 10.47 grs (sat 2.8; mono 4.33; poly 2.39); PROTEIN 20.15 grs ; FIBER 0.74 grs; CARBS 12.22 grs; CHOLESTEROL 135.87 mg; IRON 4.55 mg; SODIUM 950.27 mg; CALCIUM 63.80 mg
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