Oven-Fried Chicken Fingers

[Linda in MO]

I made the Oven-Fried Chicken Fingers with Honey-Mustard Dipping Sauce last night and we thought they were very good! I only had 1.12 lbs. of chicken tenders (instead of the 1.5 lbs.), but used all of the coating. I probably left the chicken in the buttermilk a little longer than 15 min., too. Also, I added a little garlic powder and about 1/4 t. salt to the coating mixture. And I used 1/2 T. of olive oil instead of 1 T. veg. oil because I baked them on my seasoned PC baking stone. I had to bake them a few min. longer, too. I think it was because I used a stone. The honey mustard sauce is a "must" to serve with these!

Oops, forgot to mention I got this recipe out of the Complete CL cookbook, pg. 347.

[This message has been edited by Linda in MO (edited 03-31-2001).]

[This message has been edited by Linda in MO (edited 03-31-2001).]

[schuh]

oooh... my kids would love these, especially the sauce. Would anyone be so kind as to post the recipe?

[saw]

Hi Linda -- the chicken fingers sound yummy! Is there any way you could post the recipe? I don't have the CL Complete cookbook and can't seem to find it on the website or in Mastercook.

Thanks!

Sarah

[Karen M]

Thanks for the review. I think we will try it this week. I love honey mustard sauce.

I also found this recipe in the July/August 1999 issue (2000 Annual Recipes Book, pg. 189) in case someone doesn't have the Complete Cookbook.

[Linda in MO]

I have to run to the grocery store right now, but if someone hasn't posted it by the time I get back home I will type it out and post.

[Linda in MO]

Here you go. And this would never serve eight at my house! I think I had 12 chicken strips and the 3 of us ate all but 3. And 1 T. of sauce per person isn't enough either. http://www.cookinglight.com/bbs/biggrin.gif

* Exported from MasterCook *

Oven Fried Chicken Fingers With Honey-Mustard Dipping Sauce

Recipe By :The Complete Cooking Light Cookbook, pg. 347
Serving Size : 0 Preparation Time :0:00
Categories : Chicken , Low-Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1/4 cup honey
1/4 cup spicy brown mustard
Chicken:
1 1/2 lb. chicken breast tenders (about 16 pieces)
1/2 cup low-fat or nonfat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 Tbls. instant minced onion
1 tsp. paprika
1/4 tsp. dried thyme
1/4 tsp. black pepper
1 Tbls. vegetable oil

To prepare sauce, combine honey and mustard in a small bowl; cover and chill.

Preheat oven to 400 degrees.

To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

Spread oil evenly in a jelly-roll pan.

Combine cornflakes and next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Arrange chicken in a single layer in pan. Repeat procedure with remaining chicken.

Bake for 4 minutes on each side or until done. Serve with sauce.

Serves 8 -- servings size is two chicken tenders each and 1 tablespoon sauce

NUTRITIONAL INFORMATION:

CALORIES 185 (18% from fat); FAT 3.7g (sat 0.8g, mono 1.2g, poly 1.2g); PROTEIN 21.6g; CARB 16g; FIBER 0.3g; CHOL 49mg; IRON 1.3mg; SODIUM 306mg; CALC 46mg

[schuh]

Thanks! Can't wait to try them!