To save time, buy the chicken already cut in strips.
Oven-Baked Chicken Fingers with a Duo of Dipping Sauces
Servings
8 Servings
Ingredients
- 4 cup crushed cornflakes
- ½ cup matzoh meal
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 egg whites whisked
- 2 pound boneless skinless chicken breasts, cut in 1/2-inch strips
- ½ cup Dijon mustard
- 1 cup honey
- 1 cup store-bought barbeque sauce
Instructions
- Preheat oven to 425° F. Line a sheet pan with parchment paper.
- In a shallow bowl, combine cornflakes, matzoh meal, salt, and pepper. Place egg whites in a second shallow bowl.
- Dip each chicken strip in egg whites. Roll strips in the cornflake mixture, pressing to coat. Transfer chicken to the prepared pan. Make sure you do not crowd the pan so chicken will bake up crisp. Bake for 20 minutes.
- While chicken is baking, prepare honey mustard dipping sauce: Combine mustard with honey in a small bowl. Mix well.
- Place chicken fingers on a serving platter. Serve with honey mustard and barbeque dipping sauces.
Egg whites make it a bit lighter and crispier, but nothing will happen if you use the whole eggs.
What happens if you use whole egg vs. egg whites?
Would it be possible to substitute oil for the melted margarine?
Nice combo, cornflakes plus matzo meal. A little crunch, but the meal helps coat the chicken better. Must remember this.
Hey! I jst realized there are no ingrediants for this recipe. However I found it in your cookbook
Hey!
Thanks for this recipe. This chicken is the est recipe I have found. My husband loves fried food but since he received an ulcer he cant have the fried food. So this was the closest to his fav.
Thanks again!
Hi! Where’s the recipe?Sounds delicious!