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.