Best 5 Chicken Fingers With Honey Mustard Sauce Recipes
Welcome to the ultimate destination for chicken finger enthusiasts! In this article, we'll take you on a culinary journey to discover the best recipe for cooking tantalizing chicken fingers, paired with a heavenly honey mustard sauce that will leave your taste buds dancing. Get ready to embark on a delightful adventure where crispy chicken fingers meet a symphony of tangy, sweet, and aromatic flavors.
Let's cook with our recipes!
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 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.
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.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.
Provided by Jenn_Chelle
Categories Chicken
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
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.
- For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE
Whenever I visit my family in Minnesota, I can't wait to get my hands on a bag of Dot's Homestyle Pretzels. They're coated in a top-secret seasoning mix that I crave! This recipe recreates the flavor of Dot's, using butter-flavored pretzels mixed with ranch seasoning, so now we can satisfy that craving year-round. The pretzel mix is the perfect coating for chicken fingers that are fried till crispy then served with a punchy-sweet dipping sauce.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
- For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
- Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
- Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
- Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
- Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
- Serve the chicken fingers warm with the mustard dipping sauce.
Tips:
- For crispy chicken fingers, double-coat them in flour and breadcrumbs.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Make sure the oil is hot enough before adding the chicken fingers to prevent them from sticking.
- Drain the chicken fingers on paper towels to remove excess oil.
- To make the honey mustard sauce, whisk together honey, mustard, mayonnaise, vinegar, and spices until smooth.
- Serve the chicken fingers with the honey mustard sauce for dipping.
Conclusion:
These chicken fingers are a delicious and easy-to-make appetizer or main course. They are perfect for parties, potlucks, or a quick weeknight dinner. The honey mustard sauce is the perfect complement to the crispy chicken fingers. With a few simple ingredients, you can have a delicious meal that the whole family will enjoy.
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