This kid-friendly recipe for almond-crusted chicken fingers with honey-mustard dipping sauce is great for adults, too!
A light, almond-panko crust bakes to a crisp, golden exterior, and the honey mustard sauce has the perfect blend of sweet and tangy.
Servings 4 servings Calories 328 kcal
Prep Time 15 mins
Cook Time 20 min
Total Time 35 mins
Ingredients
2 Tbsp. raw honey
2 Tbsp. Dijon mustard
2 tsp. rice wine vinegar
Nonstick cooking spray or olive oil cooking spray
2 large eggs
2 Tbsp. water
1 lb. raw chicken breast tenders, skinless
1 cup whole wheat Panko bread crumbs (Japanese-style bread crumbs)
1/2 cup finely chopped sliced raw almonds
1 dash sea salt or Himalayan salt
1 dash ground black pepper
Instructions
Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.
Preheat oven to 425° F.
Line baking sheet with foil; lightly coat with spray.
Combine eggs and water in a medium shallow bowl; whisk to blend.
Soak chicken in egg mixture for 30 minutes, turning once; set aside.
Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.
Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.
Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.
Serve with honey mustard dipping sauce.
Container Equivalents 1 Red
1 Yellow
1 Blue
2B Mindset Plate It! A protein and FFC as part of lunch.