Crunchy Chicken Fingers

Serves: 4 Prep time: 30 minutes Cook time: 15 minutes


FOR THE CHICKEN:
1 ½ lbs chicken tenders
½ c buttermilk
1 t tobasco sauce
¾ c cornflakes, crushed
½ c seasoned bread crumbs
½ c panko bread crumbs
1 t. onion powder
1 t. Italian seasoning
1 t. paprika
1 t. garlic powder
S&P
Olive Oil for drizzling


FOR THE SAUCE:
¼ c honey
¼ c brown mustard
2 T apple cider vinegar
1 ½ T mayonnaise


Preheat the oven to 400 degrees. In a large bowl pour buttermilk over the chicken tenders then splash with a dash of tobasco sauce (totally optional if your kids are spicy wimps like mine.) Mix the chicken to be sure every piece gets coated and put in the fridge to chill for 20 minutes.


Next make the honey mustard sauce by combining all the ingredients in a bowl. Mix together then set aside and allow the flavors to marry. Meanwhile in a large bowl combine the cornflakes, both sets of breadcrumbs, onion powder, Italian seasoning, paprika, garlic powder, and S&P. Mix to combine. When your chicken is ready drain it well then roll it in the cornflake/bread crumb mixture to get the chicken good and coated. Spray a large baking pan with cooking spray and lay out your tenders in an even layer. Drizzle with olive oil and bake for 15 minutes turning once.


Serve with honey mustard and a side salad or veggie sticks. Your kids will want to dip everything in this sauce…


Meaty Morsel: Your kids will love this sauce and want to dip everything in it. Try roasting asparagus spears in a separate dish right along side your chicken fingers. The temperature and time is exactly the same… be sure to try the roasted asparagus yourself, it’s divine!


I couldn’t write a kids cookbook without including chicken fingers. My kids would eat these every single day and at the end of the day, that’s not a bad thing… they are made of chicken.