Healthier Crispy Chicken Fingers With Honey Mustard Sauce Recipes

Steps:

• 1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
• 2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
• 3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

Steps:

• In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
• Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
• Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
• In bowl, whisk eggs and garlic.
• I used Egg Creations to replace the eggs.
• In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
• One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
• Arrange on greased baking sheets; drizzle with butter.
• Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

Steps:

• Preheat oven to 400o F. Combine the chicken and the buttermilk in a shallow dish. Cover and chill for 15 minutes. Pulverize cereal in a food processor. You could put the cereal in a plastic bag and crush with a rolling pin, it just won't be as fine or evenly crushed. Spray a baking tray with cooking spray. Season the chicken well with salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking tray. Bake until cooked through, about 10 minutes. Leave the chicken on the baking tray to cool slightly, it will get crispier. While chicken is baking make the honey-mustard sauce by combining mustard and mayonnaise until smooth. Stir in honey.