There’s no better side dish than some yummy chicken fingers. My whole family loves these lovely fingers, check out the recipe.
2 tbsps of spicy brown mustard.½ cup of all purpose flour.1 tsp of black pepper.2 large eggs.1 pound of chicken breast tenders halved lengthwise.¼ cup of plain 2% reduced fat greek yogurt.1 tbsp of honey.1 tsp of paprika.1 tsp of coarse or kosher salt, divided.1 cup of whole wheat panko (japanese bread crumbs).3 tbsps of olive oil, divided.
In a small bowl, mix together the yogurt, mustard and honey until well combined.
In a shallow dish, mix together the flour, paprika, pepper and ½ tsp of salt until well combined.
In a second shallow dish, beat the egg until smooth.
In a third dish, place the panko.
Now, dredge the chicken striop in the flour mixture, dip in the egg and roll in the panko to coat.
In a large nonstick skillet, heat 2 tbsps of olive oil over medium heat and cook for 4 to 5 minutes turning occasionally to brown both sides.
Place the chicken on a paper towel lined plate and continue cooking.
Sprinkle the chicken with ½ tsp of salt and serve with honey and mustard mixture for dipping.
Easy, peasy and yummy! My kids love helping me make these chicken fingers, of course, I do all the work! Give it a shot and let me know what you think.