Wednesday, October 31, 2012
Panko Mustard Chicken Fingers
Making your own chicken fingers has got to be healthier than the ones that come out of the box, right? These are doubly mustardy with dry mustard in the coating and a mustard-yogurt dipping sauce.
Here's what you need:
Boneless chicken breasts, panko breadcrumbs, an egg, dry mustard, garlic powder, salt and pepper. Plus spicy and/or Dijon mustard and yogurt for the dipping sauce.
Crack the egg and add a little mustard powder, garlic powder, salt and pepper.
Whisk the egg and spices with a fork.
Now you're going to make a breading station. In a separate bowl, measure about 1/2 a cup of flour and season with salt and pepper. I also added some paprika and mustard powder.
Mix the spices into the flour with a fork.
And now spice up your panko. I did salt, pepper and mustard again.
Now cut the chicken breast into strips.
Now dip a chicken strip in the egg to coat.
Remove the chicken from the egg and let the excess drip off.
Now dip the chicken in flour to coat.
And shake off the excess.
Now dip the floured chicken back into the egg.
Let the excess drip off again.
Put the chicken into the panko and coat it well.
Place the coated chicken on a parchment or foil lined baking sheet.
These two big chicken breasts made a lot of chicken fingers!
Bake in a preheated 475 degree oven for around 10 minutes then flip them and bake 5-10 minutes more until cooked through.
For the dipping sauce...
... mix about 1/2 a cup of yogurt with about a tablespoon of mustard in a small bowl. Add salt and pepper to taste.
You can also add Dijon mustard.
Once the chicken fingers are browned and crispy, remove them from the oven.
You can serve these with potato wedges or a salad.
These potato wedges were just tossed with oil, salt and pepper and baked along with the chicken for 30 minutes, flipping half way through.
And serve with the mustard yogurt sauce.