Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp cayenne pepper
- Cooking spray
Special equipment needed:
- Baking sheet
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
3. In another shallow dish, beat the eggs.
4. Dip each chicken strip into the flour mixture, then into the beaten eggs, and place on a baking sheet coated with cooking spray.
5. Bake for 15-20 minutes, or until the chicken is cooked through and golden brown.
6. While the chicken is baking, make the honey mustard sauce by whisking together the honey, Dijon mustard, apple cider vinegar, and cayenne pepper in a small bowl.
7. Serve the chicken fingers with the honey mustard sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat per serving: 5g
Carbohydrates per serving: 53g
Protein per serving: 28g
Substitutions for ingredients:
- You can use chicken tenders instead of chicken breasts.
- You can use whole wheat flour instead of all-purpose flour.
- You can use yellow mustard instead of Dijon mustard.
- You can use white vinegar instead of apple cider vinegar.
- You can omit the cayenne pepper if you don't like spicy food.
Variations:
- You can add 1/4 cup of grated Parmesan cheese to the flour mixture for extra flavor.
- You can use barbecue sauce instead of honey mustard sauce.
- You can add 1/4 cup of chopped fresh herbs, such as parsley or cilantro, to the honey mustard sauce for a fresh taste.
Tips and tricks:
- Make sure to coat the chicken strips evenly with the flour and egg mixture to ensure they are crispy.
- You can use a wire rack on top of the baking sheet to help the chicken fingers cook more evenly.
- If you want the chicken fingers to be extra crispy, you can spray them with cooking spray before baking.
Storage instructions:
You can store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken fingers, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
You can serve the chicken fingers on a platter with the honey mustard sauce in a small bowl on the side.
Garnishes:
You can garnish the chicken fingers with chopped fresh herbs, such as parsley or cilantro.
Pairings:
These chicken fingers go well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Green beans
- Coleslaw
- Garlic bread
Troubleshooting advice:
- If the chicken fingers are not crispy enough, you can broil them for 1-2 minutes at the end of the cooking time.
- If the chicken fingers are too dry, you can brush them with a little bit of olive oil before baking.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw chicken.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Honey mustard sauce dates back to the 14th century, when honey was used as a sweetener and mustard was used as a preservative. Chicken fingers became popular in the United States in the 1950s and have been a favorite finger food ever since.
Flavor profiles:
The chicken fingers are crispy and savory, with a hint of spice from the cayenne pepper. The honey mustard sauce is sweet and tangy, with a slight kick from the Dijon mustard.
Serving suggestions:
These chicken fingers are perfect for a family dinner or a party appetizer.
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