I'm planning on making CLs Oven Fried Chicken Fingers tonight. I don't have instant minced onion, and apparently I don't have onion powder either [which I thought I would sub]. Is there anything else I could sub in for the coating mix? Or just leave it out? [I don't have honey mustard dressing for the dipping sauce either so it won't exactly be an authentic try at the dish anyway......]
Oven "Fried" Chicken Tenders with Honey Mustard Dipping Sauce
CL July 1999
1/4 cup honey
1/4 cup spicy brown mustard
1 1/2 pounds chicken breast tenders (about 16 pieces)
1/2 cup low-fat buttermilk
1/2 cup coarsely crushed cornflakes
1/4 cup seasoned breadcrumbs
1 tablespoon instant minced onion
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 tablespoon vegetable oil
To prepare sauce, combine honey and mustard in a small bowl; cover and chill.
Preheat oven to 400°.
To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.
Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400° for 4 minutes on each side or until done. Serve with sauce.
Yield: 8 servings (serving size: 2 chicken tenders and 1 tablespoon sauce)
How about onion powder? Although I wouldn't use a TB!
Everyone needs to believe in something. I believe I'll have another beer. . .
I would suggest subbing a little bit of garlic powder or just leaving it out altogether. My husband can't eat onions, so I leave them out of things all the time. He can eat garlic, so I often use that as a substitute.
I think you could get away with leaving it out. Garlic powder is also a good suggestion.
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