Nutty Chicken Strips With Honey Yogurt Dipping Sauce Recipes

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

Steps:

• 1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray the foil with cooking spray and set aside. Crush the cereal and french fried onions together. Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size. I actually prefer to do this when the chicken is slightly frozen. After cutting, and for easy clean-up, I lay the chicken strips on a piece of aluminum foil.
• 2. Season the chicken strips with salt and pepper. Pour 2/3 cup of honey mustard into a bowl. Using a pastry brush, brush each chicken strip with the honey mustard. Discard any remaining honey mustard after brushing the raw chicken. Pour the crushed cereal and french fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.
• 3. Place the strips onto the prepared baking sheet and drizzle with melted butter/margarine. Sprinkle with paprika for a little color. Place the strips into the oven.
• 4. Bake at 375 degrees for 19-20 minutes or until golden and crispy. Serve with additional honey mustard on the side for dipping. Yield: 12-14 strips Cook's note: For appetizers, cut into bite sized chunks and bake for 14-15 minutes. Serve with toothpicks for easy dipping.

Steps:

• In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder.
• Place flour in a shallow bowl.
• In another shallow bowl, beat the egg, and milk.
• Dip the chicken strips in flour, then in the egg mixture.
• Then place in the resealable bag in step 1, and shake to coat.
• In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels.
• In a small bowl, combine the sauce ingredients, and serve with chicken.

Steps:

• Preheat oven to 425°F. Mix dressing, honey, mustard and peanut butter until well blended. Remove 1 cup of the dressing mixture; set aside for later use.
• Brush chicken with remaining dressing mixture; coat with crushed chips. Place on greased baking sheet.
• Bake 8 min. Turn chicken over; bake an additional 5 to 6 min. or until lightly browned. Serve with the reserved 1 cup dressing mixture as a dipping sauce.