Since I’m always on the hunt for healthier versions of “bad” foods… I was super excited to try out this recipe for Oven-“Fried” Chicken Fingers I found from an old Cooking Light magazine.
I will make a few recommendations though:
1. I did NOT like the simple Honey Mustard Sauce that came along with the recipe. Either make your own, buy your own, or try out one of the other sauces at the bottom of this recipe.
2. I would suggest you use more seasoning, mine was a little bland.
Besides those two complaints, the recipe was really tasty and a fun change from my normal repertoire!
1 ½ lbs Chicken Breast Tenders (16 pieces)
½ cup Low Fat Buttermilk
½ cup Cornflakes, coarsely crushed (I bought Cornflake bread crumbs!)
¼ cup Seasoned Breadcrumbs
1 Tablespoon Dried Minced Onion
1 teaspoon Paprika
¼ teaspoon Thyme
¼ teaspoon Black Pepper
Sauce: ¼ cup Honey & ¼ Cup Spicy Brown Mustard
1. To prepare the sauce- combine honey and mustard in a small bowl. Cover and chill.
2. Preheat the oven to 400. Combine chicken and buttermilk in a shallow dish; cover and chill for 15 minutes. Drain chicken, discarding liquid.
3. Combine cornflakes and next five ingredients (through pepper) in a large zip top freezer bag. Add four pieces of chicken at a time to the bag, seal, and shake to coat. Repeat procedure with remaining chicken.
4. Spray a jelly-roll pan or baking dish and arrange chicken in a singer layer.
5. Bake at 400 for 4 minutes on each side until done.
Other sauces I recommend: