Homemade Chicken Fingers with Honey Mustard Dipping Sauce
Great for kids and husbands!!!
1 lb chicken tenderloins (you can cut your own from chicken breasts)
1 pint buttermilk
2 cups bread crumbs ( I make my own out of left over wheat bread)
Marinate your chicken for at LEAST 30 minutes in the fridge with the buttermilk. Place a cooling rack inside your cookie sheet, this will allow your chicken to get crispy all around, and not soggy on the bottom. Dredge marinated chicken in breadcrumbs and place on the cooling rack. When all the chicken is breaded put into a 350 degree oven for 20 minutes, or until chicken is done or reaches the temperature of 165.
SPICY VERSION
Add 1 teaspoon paprika, and ¼ teaspoon cayenne pepper to your breadcrumbs.
Great for kids and husbands!!!
1 lb chicken tenderloins (you can cut your own from chicken breasts)
1 pint buttermilk
2 cups bread crumbs ( I make my own out of left over wheat bread)
Marinate your chicken for at LEAST 30 minutes in the fridge with the buttermilk. Place a cooling rack inside your cookie sheet, this will allow your chicken to get crispy all around, and not soggy on the bottom. Dredge marinated chicken in breadcrumbs and place on the cooling rack. When all the chicken is breaded put into a 350 degree oven for 20 minutes, or until chicken is done or reaches the temperature of 165.
SPICY VERSION
Add 1 teaspoon paprika, and ¼ teaspoon cayenne pepper to your breadcrumbs.
Honey Mustard Dipping Sauce
¼ cup Miracle Whip (this makes the difference I promise!)
2 tablespoons honey
1 tablespoon Dijon mustard
Mix ingredients together. Be sure to taste and adjust.
¼ cup Miracle Whip (this makes the difference I promise!)
2 tablespoons honey
1 tablespoon Dijon mustard
Mix ingredients together. Be sure to taste and adjust.
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