This is a recipe I spotted ages ago on the wonderful Sweet Pea's Kitchen. I thought my daughter would love it (and would give her a break from all the weird stuff I feed her!). Well love it she did, we all did.
The chicken is seasoned, coated in flour then dipped in a mix of egg white, garlic, herbs and mustard then coated in slightly browned panko crumbs. I think the best tip was then to bake the chicken on an oiled wire rack positioned on a tray. We made a honey and dijon mustard dipping sauce using sour cream to eat with our chicken.
The chicken is moist and tender inside the tasty crispy crust. And with the dipping sauce was just perfect. We will be having this again!
This looks delicious. Something my husband will love for sure.
ReplyDeleteGreat recipe,Muppy!I like the fact that chicken fingers are baked and not fried!Have a great week,dear!
ReplyDeleteWow! This looks yummy! I can tell that my kids would really love this too! Thanks for sharing!
ReplyDeleteI can't stand deep-frying so baking the crumbled chicken in the oven has been my choice of method as well. These look perfect!
ReplyDeleteThese look great for entertaining! I also bet you could make awesome wraps with any leftovers. Yummo!
ReplyDeleteGreat idea to bake these. I bet they taste so much lighter and fresher this way too. They look very kiddie friendly!
ReplyDeleteThese look good-and much better than nuggets too! :D
ReplyDeleteThis look perfectly golden brown and so flavorful! I love honey mustard for dipping!
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