Nutty & delicious chicken fingers, paired with the tangy-sweet honey mustard dipping sauce. Kid and allergy friendly
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Marinating Time 20 minutesminutes
Total Time 1 hourhour
Servings 4
Author Meme
Ingredients
Chicken
½cupmilk
½teaspoonhot sauce
1teaspoonmustard
1poundchicken tenders
2teaspoonsoil
¾cupsunflower seedschopped
¼cupwhole wheat bread crumbs
¾teaspoonsalt-free all purpose seasoning
½teaspoonsalt
Honey Mustard Dipping Sauce
2tablespoonsyellow mustard
2tablespoonsDijon mustard
2tablespoonshoney
2tablespoonsplain Greek yogurt
Instructions
In a shallow bowl or zip-top bag, stir together milk, hot sauce and mustard. Add chicken and let sit for at least 20 minutes or up to overnight in the refrigerator.
Preheat oven to 350°F. In a large, oven-safe skillet, heat oil over medium-high.
Stir together chopped sunflower seeds, bread crumbs, seasoning and salt in a medium bowl. Take chicken out of milk; shake off excess milk. Dip in sunflower seed mixture, coating both sides. Put in hot skillet. Repeat with remaining chicken tenders.
Cook chicken for 5 minutes, flip. Transfer to the oven and cook until done, about 7 to 10 minutes depending on thickness and size.
Carefully remove from oven.
Whisk honey mustard dipping sauce ingredients in a bowl. Taste and add more mustard or honey if desired.
Serve chicken with honey mustard dipping sauce or another dipping sauce if desired.
Notes
*Can use chicken breasts cut into strips in place of the tenderloins.