Foodie Chickie

I love the Neely's. They seem to really care about each other. Watching them together is just fun. And a bonus their food is really good. Simple yet amazing. So when I found this recipe on Honey Mustard Chicken Fingers I knew I had to try it. It would have been easier with chicken pieces but the end result was still tasty.



Honey Mustard Chicken Fingers
adapted from The Neelys

Olive oil nonstick cooking spray
1 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 tsp cayenne pepper
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
2 large boneless chicken breast

Preheat the oven to 400 degrees F. In a pie plate or shallow bowl, whisk the egg, mustard, honey, cayenne, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Slice each chicken breast into 3-4 strips. Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a baking sheet, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Bake at 400 for 15-18 minutes. Serve with your favorite dipping sauce.