Chicken fingers with honey mustard sauce
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy chicken fingers are one of the most popular treats at house parties. Few will refuse this delicious appetizer; both children and adults love them, especially with a glass of cold beer. Chicken fingers are easy to prepare: cut chicken breast into strips, coat them in egg and breadcrumbs, and fry them in plenty of oil. If you don't have a deep fryer, you can fry them in a heavy-bottomed pan. For the breading, use Japanese panko breadcrumbs. They're large and airy, creating a particularly crispy, less greasy crust. Serve the chicken fingers with honey-mustard dipping sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 1 kg of skinless and boneless chicken breasts
- 3 eggs
- 1 cup premium flour
- 2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
- 0.5 tsp cayenne pepper
- 0.5 tsp salt
- 0.5 tsp black pepper
- Peanut oil, for frying
Honey mustard
- 0.5 cup Dijon mustard
- 0.5 cups honey
- 2 tablespoons mayonnaise
- 1 tbsp lemon juice
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Recipes with similar ingredients: chicken breasts, panko breadcrumbs, Peanut butter, garlic powder, lemon pepper, ground cayenne pepper, Dijon mustard, honey
Cooking the dish according to the recipe:
- Heat oil to 175°C.
- Cut the chicken breasts into long strips and set aside. Beat 3 eggs in a bowl. Place the flour in another bowl.
- Pour in panko breadcrumbs Place the chicken strips in a pie dish or shallow bowl and toss with garlic powder, lemon pepper, cayenne pepper, salt, and black pepper. Dredge the chicken strips in flour, then dip them in beaten egg, and finally coat them in breadcrumbs.
- Fry in hot peanut oil for 6-8 minutes until golden brown, then transfer to a paper towel-lined baking sheet. Serve the chicken fingers with honey-mustard sauce.
Honey mustard:
Combine all ingredients in a small bowl, season with salt and pepper to taste. The sauce can be refrigerated for up to 1 week.
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