10 March 2011

My Foodie Experiments: Baked Chicken Fingers with Honey Mustard Dressing from Kaboose.com

Lately, I have been on a cooking spree mostly experimenting with Korean cuisine of which I have yet to document here in this blog. For today, I am going to be sharing this really easy and delicious chicken recipe which I found online at Kaboose.com.

The recipe is fairly easy to follow and the ingredients are not hard to find and you can't go wrong with crispy chicken eh. I did enjoy making the honey mustard sauce and I think it is good with some other fried stuff as well.


4 skinless, boneless chicken breasts
2 tbsp. (30 mL) vegetable oil
1 cup (250 mL) bread crumbs ( I substituted Panko bread crumbs since we had them already)
2 tbsp. (15 mL) grated Parmesan cheese
1 tsp. (5 mL) crumbled dried oregano
1/2 tsp. (2 mL) salt
  1/4 tsp. (1 mL) black pepper

Honey mustard dipping sauce:

2 tbsp. (30 mL) honey
2 tbsp. (30 mL) Dijon mustard (substituted the McCormick mustard)
2 tbsp. (30 mL) vegetable oil


Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the vegetable oil and stir to coat everything evenly. In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper. Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet. Repeat with the remaining chicken strips and crumb mixture. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes, until nicely browned and cooked through. 

Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a food processor or blender. Blend until smooth and creamy. Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.

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