Oven-Baked Chicken Fingers with a Duo of Dipping Sauces
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Oven-Baked Chicken Fingers with a Duo of Dipping Sauces
To save time, buy the chicken already cut in strips.
Times
- Ready Time : 0 min
Servings
Ingredients
- Gefen Canola Oil Cooking Spray
- 4 cups crushed cornflakes
- 1/2 cup matzoh meal
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup (1/4 pound) pareve margarine, melted
- 2 pounds boneless, skinless chicken breasts, cut in 1/2-inch strips
- 1/2 cup Dijon mustard
- 1 cup honey
- 1 cup store-bought barbeque sauce
Directions
Preheat oven to 425° F. Line a jelly-roll pan with foil and spray with cooking spray.
In a shallow bowl, combine cornflakes, matzoh meal, salt, and pepper. Place margarine in a second shallow bowl.
Dip each chicken strip in melted margarine. 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.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Hi! Where’s the recipe?Sounds delicious!
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!
Hey! I jst realized there are no ingrediants for this recipe. However I found it in your cookbook