Chicken Fingers With Honey Mustard
I love this famous honey mustard recipe
Here is a link that might be useful: Chicken Fingers With Honey Mustard
Ritzy Chicken Nuggets
2 Boneless chicken breasts
1 cup buttermilk
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
When you are ready to cook them, preheat the oven to 425 degrees F.
Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the greased pan. and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
Serves: 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
Honey Mustard Dressing:
Makes: 1/2 cup
You will need:
1/2 cup mayo
2 tablespoons prepared yellow mustard
1/2 teaspoon granulated garlic
1 tablespoon vinegar
2 tablespoons honey
salt and pepper to taste
Whisk all ingredients together in a bowl. Chill 20 minutes. Serve
I like this recipe for honey mustard dipping sauce. It goes great with chicken tenders!
Here is a link that might be useful: Honey Mustard Dipping Sauce and Salad Dressing Recipe