Oven “Fried” Chicken Fingers with Honey Musatrd Dipping Sauce

My husband absolutely adores these and they are easy enough to make on the fly.

Yield: 8      (serving size: 2 chicken tenders + 1 tbsp. sauce)


1/4 cup honey

1/4 cup spicy brown mustard


1 1/2 lbs. chicken breast tenders (about 16 pieces)

1/4 cup plain fat-free yogurt

1/4 cup low-fat milk

1/2 cup coarsely crushed cornflakes

1/4 cup seasoned breadcrumbs

1 tbsp. instant minced onion or 1 tsp. onion powder

1 tsp. paprika

1/4 tsp. dried thyme

1/4 tsp. black pepper

1 tbsp. vegetable oil

  1. To Prepare Sauce – combine honey and mustard in a small bowl; cover and chill.
  2. Preheat oven to 400 degrees.
  3. To Prepare Chicken – combine yogurt and milk in a shallow dish. Add chicken; cover and chill 15 minutes. Drain chicken, discarding liquid.
  4. Combine cornflakes and next (5) ingredients in a large zip-top plastic bag; add (4) chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan lined with foil and arrange chicken in a single layer in pan. Bake at 400 degrees for 4 minutes on each side or until done. Serve with sauce.

based on recipe from Cooking Light Annual Recipes 2000


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