Best 10 Nutty Chicken Strips With Honey Yogurt Dipping Sauce Recipes

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Get ready to embark on a culinary journey of flavors and textures with our nutty chicken strips dipped in a luscious honey yogurt sauce. This delectable dish promises a sensory experience like no other, as the crispy, golden-brown chicken strips, coated in a fragrant nut medley, pair perfectly with the creamy, tangy, and subtly sweet honey yogurt sauce. Whether you're hosting a casual gathering, preparing a weeknight dinner, or simply craving a satisfying snack, this recipe is guaranteed to become a beloved favorite in your kitchen.

Here are our top 10 tried and tested recipes!

HONEY NUT CHICKEN STICKS



Honey Nut Chicken Sticks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended: Montreal Seasoning)
1/4 cup vegetable oil, eyeball it

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

Nutrition Facts : Calories 422 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 159 milligrams, Sodium 475 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 39 grams, Sugar 4 grams

HONEY-DIJON CHICKEN TENDERS



Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter

Steps:

  • Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
  • Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
  • Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g

NUTTY CHICKEN SATAY STRIPS



Nutty chicken satay strips image

Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce

Provided by Sara Buenfeld

Categories     Lunch, Snack, Starter

Time 20m

Number Of Ingredients 8

2 tbsp chunky peanut butter (without palm oil or sugar)
1 garlic clove, finely grated
1 tsp Madras curry powder
few shakes soy sauce
2 tsp lime juice
2 skinless, chicken breast fillets (about 300g) cut into thick strips
about 10cm cucumber, cut into fingers
sweet chilli sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
  • Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
  • Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
  • Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.

Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium

NUTTY CHICKEN STRIPS



Nutty Chicken Strips image

I enjoy cooking for my parents and two brothers. I usually prepare things that are a little out of the ordinary. These strips, seasoned with curry, are great for a family game night. -Betsy Baertlein, Mazeppa, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon honey
CHICKEN:
1 large egg
1/2 cup 2% milk
1 cup soft bread crumbs
1/2 cup chopped almonds
2 tablespoons minced fresh cilantro
1-1/2 teaspoons curry powder
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch-wide strips
1/4 cup all-purpose flour
1/4 cup canola oil

Steps:

  • Mix yogurt, cilantro and honey. Refrigerate, covered, until serving., In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture., In a large skillet, heat oil over medium heat. In batches, cook chicken until golden brown, 5-6 minutes per side. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 365 calories, Fat 20g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 132mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 30g protein.

NUTTY CHICKEN STRIPS WITH HONEY YOGURT DIPPING SAUCE



Nutty Chicken Strips With Honey Yogurt Dipping Sauce image

Make and share this Nutty Chicken Strips With Honey Yogurt Dipping Sauce recipe from Food.com.

Provided by weekend cooker

Categories     Lunch/Snacks

Time 20m

Yield 1 meal

Number Of Ingredients 12

1 cup soft breadcrumbs
1/2 cup chopped almonds
2 tablespoons minced fresh cilantro
1 1/2 teaspoons curry powder
1/4 cup all-purpose flour
1 egg
1/2 cup low-fat milk
1 1/2 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/4 cup canola oil
1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon honey

Steps:

  • In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder.
  • Place flour in a shallow bowl.
  • In another shallow bowl, beat the egg, and milk.
  • Dip the chicken strips in flour, then in the egg mixture.
  • Then place in the resealable bag in step 1, and shake to coat.
  • In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels.
  • In a small bowl, combine the sauce ingredients, and serve with chicken.

Nutrition Facts : Calories 2248.8, Fat 124.2, SaturatedFat 18.6, Cholesterol 659.8, Sodium 1496.1, Carbohydrate 98.3, Fiber 10.6, Sugar 40.7, Protein 185.2

HOT HONEY FRIED CHICKEN STRIPS



Hot Honey Fried Chicken Strips image

This craggy, crunchy, slightly spicy version of fried chicken topped with spicy honey is the perfect comfort food! As written, this recipe prepares the chicken as easy to snack on strips, but you can easily adapt for full pieces or even go smaller for spicy chicken nuggets!

Provided by Jaymee Sire

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (or breasts, if you prefer)
Kosher salt and freshly cracked black pepper
1 1/3 cups buttermilk
Safflower oil, for frying
1/4 cup honey
Hot sauce, such as Sriracha
2 cups all-purpose flour
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 tablespoon garlic powder (optional)
1 tablespoon onion powder (optional)

Steps:

  • Place one sheet of plastic wrap on a clean cutting board (see Cook's Note). Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 to 1/2 inch thick. Cut each chicken thigh into 3 even strips. Transfer to a shallow bowl. Repeat with the remaining chicken. Sprinkle with a pinch of salt.
  • Pour 1 cup buttermilk over the chicken. Marinate at room temperature for 20 to 25 minutes or overnight in the fridge if time allows.
  • When ready to cook, preheat the oven to 200 degrees F. Pour about 1 inch of oil into a deep, heavy bottomed pot or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350 to 375 degrees F.
  • Stir together the 1/4 cup honey in a small bowl with as much hot sauce as you like (I use 1 tablespoon, but I like it spicy.) Set aside until ready to serve.
  • Stir together the flour, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper in a large bowl. Stir in the garlic powder and onion powder if using.
  • Stir the remaining 1/3 cup of buttermilk into the flour mixture until it has a chunky consistency.
  • Working with 1 piece at a time, dredge the chicken in the flour mixture so that each piece is fully coated and place on a wire rack set inside a rimmed baking sheet. Repeat with the remaining chicken.
  • Working in batches to avoid crowding the pot, add 3 to 4 pieces of the coated chicken and fry, undisturbed, until golden brown, 1 to 2 minutes. Flip and fry until the crust is golden brown and the internal temperature registers 165 degrees F on an instant-read thermometer, 1 to 2 minutes. Transfer the fried chicken strips to a wire rack set inside a rimmed baking sheet, season with a pinch of salt and hold in the warm oven. Check the oil temperature and adjust the heat as needed to bring it back to 350 to 275 degrees F, then repeat with the remaining chicken.
  • Serve the fried chicken strips immediately with the hot honey.

CRISPY CHICKEN WITH HONEY DIPPING SAUCE



Crispy Chicken with Honey Dipping Sauce image

Finely crushed potato chips lend their crispy awesomeness to strips of baked chicken breast. Serve with the accompanying honey dipping sauce for the win.

Provided by My Food and Family

Categories     Chips and Snacks

Time 29m

Yield Makes 16 servings, 1 chicken strip and 1 Tbsp. sauce each.

Number Of Ingredients 6

1 cup MIRACLE WHIP Dressing
1/4 cup honey
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. creamy peanut butter
4 boneless skinless chicken breasts (1-1/4 lb.), each cut into 4 lengthwise strips
1-1/2 cups finely crushed potato chips

Steps:

  • Preheat oven to 425°F. Mix dressing, honey, mustard and peanut butter until well blended. Remove 1 cup of the dressing mixture; set aside for later use.
  • Brush chicken with remaining dressing mixture; coat with crushed chips. Place on greased baking sheet.
  • Bake 8 min. Turn chicken over; bake an additional 5 to 6 min. or until lightly browned. Serve with the reserved 1 cup dressing mixture as a dipping sauce.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY



Sheet-Pan Crispy Chicken Strips And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts
2 large eggs
3 tablespoons extra virgin olive oil, divided
1 ½ cups panko breadcrumbs
2 teaspoons paprika
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
2 cups broccoli floret
½ teaspoon ground black pepper, divided
2 cloves garlic, minced, divided
2 sweet potatoes, peeled
½ cup mayonnaise
2 tablespoons dijon mustard
2 teaspoons honey
BBQ sauce, for serving, optional
ketchup, for serving, optional

Steps:

  • Slice the chicken breasts into strips.
  • In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
  • In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
  • Place the flour in another medium bowl.
  • Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
  • Cut the broccoli into florets.
  • Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
  • In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
  • Cut the sweet potatoes in half lengthwise, then slice into half-moons.
  • Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
  • Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
  • Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
  • Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
  • Enjoy!

Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams

NUTTY CHICKEN CURRY



Nutty chicken curry image

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9

1 large red chilli , deseeded
½ a finger-length piece fresh root ginger , roughly chopped
1 fat garlic clove
small bunch coriander , stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts , cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

Steps:

  • Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
  • Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium

HONEY & HOT SAUCE CHICKEN STRIPS



Honey & Hot Sauce Chicken Strips image

Make and share this Honey & Hot Sauce Chicken Strips recipe from Food.com.

Provided by KissaK1

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves (about 1 1/2 lbs)
salt & freshly ground black pepper
1 tablespoon vegetable oil
6 tablespoons honey
5 teaspoons hot pepper sauce (like Frank's or Tabasco brands)
fresh lemon juice (about 1 teaspoon or to taste) (optional)

Steps:

  • Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch. Season pieces on both sides with salt and pepper to taste.
  • In large skillet over medium-high heat, heat oil. Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so.
  • Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using. Taste and adjust ingredients as needed.
  • Transfer chicken to cutting board and thinly slice each breast. Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.

Nutrition Facts : Calories 256.3, Fat 4.9, SaturatedFat 0.8, Cholesterol 68.4, Sodium 233.2, Carbohydrate 26.1, Fiber 0.1, Sugar 25.9, Protein 27.4

Tips:

  • To ensure the chicken strips are crispy, make sure the oil is hot enough before adding them. You can test the oil by dropping a small piece of chicken in it. If it sizzles immediately, the oil is hot enough.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • To make sure the chicken strips are evenly coated in the breading, place them in a large bowl or bag and shake until they are completely covered.
  • Don't overcrowd the pan when frying the chicken strips. This will cause them to steam instead of fry and they will not be as crispy.
  • To make the honey yogurt dipping sauce, simply whisk together honey, yogurt, mayonnaise, and salt and pepper to taste.

Conclusion:

This recipe for Nutty Chicken Strips with Honey Yogurt Dipping Sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken strips are crispy and flavorful, and the honey yogurt dipping sauce is the perfect complement. This recipe is sure to be a hit with the whole family.

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