Chicken Fingers with Honey Horseradish Dip
Random fact: The last recipe listed in the related links ::points down:: was part of a possible menu that was presented for a monthly sit-down dinner catering gig. We couldn't come to an acceptable price on a per head charge, and as a result, I ultimately decided not to take the job.
On to the present. During football season, D pretty much gets to pick what we have for dinner on Sundays. This recipe was a hit. Fork tender chicken that would appeal to the young or young at heart paired with a lighter dipping sauce.
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Chicken Fingers
24 saltine crackers, crushed
Just shy of 1/2 cup pecans, lightly toasted
1/2 tsp salt
1/2 tsp pepper
2 tsp paprika
2 large skinless, boneless chicken breasts
1-2 large eggs (if using egg whites only, whisk until frothy)
Vegetable cooking spray
Honey Horseradish Dip (below)
Process first five ingredients in a food processor or mixer until mixture is finely ground. Spoon saltine mixture on to a shallow dish or plate. Cut each breast into small strips. In a separate small bowl, whisk egg. Dip chicken first into egg and then dredge in saltine mixture. Place chicken on a lightly sprayed or Silpat-lined baking sheet, taking care to arrange the chicken strips evenly. Bake at 425 for 18-20 minutes or until golden brown. If you wish for them to be extra crispy, you may want to flip them midway and then allow for an extra 5-7 minutes of cook time.
Honey Horseradish Dip
1/2 cup plain yogurt
1/4 cup coarse-ground mustard
1/2 cup honey
2 TBSP prepared horseradish.
Stir together all ingredients.
Related recipes:
* Honey Pecan Chicken Strips
* Shanghai Ginger Citrus Chicken with Wasabi Ranch Dip
* Tupelo Tenders with Apricot Dipping Sauce
* Crispy Coconut Chicken with Wowie Maui Dipping Sauce
* Pecan Crusted Chicken Salad with Balsamic Vinaigrette
* Pecan Crusted Chicken with Bourbon Butter Sauce
On to the present. During football season, D pretty much gets to pick what we have for dinner on Sundays. This recipe was a hit. Fork tender chicken that would appeal to the young or young at heart paired with a lighter dipping sauce.
_________________
Chicken Fingers
24 saltine crackers, crushed
Just shy of 1/2 cup pecans, lightly toasted
1/2 tsp salt
1/2 tsp pepper
2 tsp paprika
2 large skinless, boneless chicken breasts
1-2 large eggs (if using egg whites only, whisk until frothy)
Vegetable cooking spray
Honey Horseradish Dip (below)
Process first five ingredients in a food processor or mixer until mixture is finely ground. Spoon saltine mixture on to a shallow dish or plate. Cut each breast into small strips. In a separate small bowl, whisk egg. Dip chicken first into egg and then dredge in saltine mixture. Place chicken on a lightly sprayed or Silpat-lined baking sheet, taking care to arrange the chicken strips evenly. Bake at 425 for 18-20 minutes or until golden brown. If you wish for them to be extra crispy, you may want to flip them midway and then allow for an extra 5-7 minutes of cook time.
Honey Horseradish Dip
1/2 cup plain yogurt
1/4 cup coarse-ground mustard
1/2 cup honey
2 TBSP prepared horseradish.
Stir together all ingredients.
Related recipes:
* Honey Pecan Chicken Strips
* Shanghai Ginger Citrus Chicken with Wasabi Ranch Dip
* Tupelo Tenders with Apricot Dipping Sauce
* Crispy Coconut Chicken with Wowie Maui Dipping Sauce
* Pecan Crusted Chicken Salad with Balsamic Vinaigrette
* Pecan Crusted Chicken with Bourbon Butter Sauce