Homemade Chicken Fingers with Honey Dill Sauce
Roughly 2 lbs chicken breasts, cut into strips
2 tbsp soya sauce (or tamari)
2 tbsp maple syrup or melted honey
1 tbsp SMAK DAB Hot Honey Jalapeno Mustard
1 ½ cup all-purpose flour
3 tsp garlic powder
2 tsp onion powder
1 tsp ground black pepper
2 eggs, beaten
2½ cups panko bread crumbs
Good pinch of kosher salt
Non-stick cooking spray
In a bowl, add the chicken strips, soya sauce, maple syrup and mustard. Mix well and marinade for 1-4 hours in the fridge (or overnight for best flavour)
Preheat your oven to 400 degrees F, line a baking sheet with parchment paper and mist with non-stick spray.
On a plate, sprinkle flour and add spices; mix well. Add the beaten eggs to a bowl, and on another plate, sprinkle the bread crumbs and add a good pinch of salt; mix well.
Using one hand, grab a piece of chicken and coat with flour, place into the bowl with beaten eggs and toss lightly to coat, use the same hand and place the chicken onto the bread crumb plate. Using your other hand, toss the chicken with breadcrumbs until well coated, and place onto the baking sheet. Continue with all the pieces of chicken until they are all arranged on the baking sheet (be sure that they aren’t overlapping and overcrowded or they won’t get crispy). Lightly mist with non-stick cooking spray.
Bake in the oven for 30-35 minutes, flipping halfway or until they are golden and crispy on the outside and cooked through on the inside. Serve with Honey Mustard Dill Sauce.
Combine all the ingredients above in a bowl.
Makes just over a ½ cup.
Honey Mustard Dill Sauce
4 tbsp Hellman’s mayo
2-3 tbsp melted honey (depending on how sweet you like it!)
2 tbsp SMAK DAB White Wine Herb Mustard
1 tbsp chopped fresh dill (or ½ tsp dried dill)