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CHICKEN FINGERS WITH DIPPING SAUCES
Breaded in a mixture of breadcrumbs, cornmeal, Parmesan cheese and herbs, homemade chicken fingers are much tastier than the store bought frozen version. Serve these with both our Honey Mustard and Hot Sauce to please everyone at the table.
Yield: Serves 4.
July 02, 2019
CHICKEN FINGERS WITH DIPPING SAUCES
Ingredients
- 4 boneless skinless chicken breasts
- 1 large egg, beaten
- 1 tbsp water
- 1/2 cup bread crumbs
- 1/4 cup cornmeal
- 2 tbsp grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp salt
- Freshly ground pepper
- 1/2 tsp basil, crumbled
- 1/4 tsp oregano, crumbled
- 1/4 cup all-purpose flour
- Honey Mustard Sauce*
Directions
- Preheat oven to 375°F.
- Slice chicken into 1/2 inch strips.
- Combine egg and water in a shallow bowl and set aside.
- Make coating mixture by combining bread crumbs, cornmeal, Parmesan, and seasonings.
- Coat chicken fingers with flour, a few pieces at a time, shaking off excess. Dip into egg mixture and then into bread crumb mixture. Arrange chicken pieces evenly on a cookie sheet.
- Bake until chicken is cooked through, about 20 minutes. Serve with Honey Mustard Sauce or Hot Sauce.
Nutritional analysis per serving:
322 calories, 7.1 g fat, 41.1 g protein, 20.5 g carbohydrate, 1.2 g fibre, 513 mg sodium
*Ingredient not included in nutritional analysis.
HONEY MUSTARD SAUCE
Ingredients
- 1 tbsp dry mustard
- 1/4 cup sugar
- 2 tbsp vinegar
- 2 tbsp honey
- Pinch of salt
Yield: Makes 1/3 cup.
Directions
- In a small saucepan, combine dry mustard, sugar, vinegar, honey and a pinch of salt.
- Bring slowly to a boil.
- Serve at room temperature.
Nutritional analysis per 1 tbsp serving:
59 Calories, 0.3 g fat, 0.3 g protein, 14.3 g carbohydrate, 0.2 g fibre, 39 mg sodium