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Oven Fried Chicken Fingers w/ Honey Mustard Sauce

Posted on January 16, 2013 by Webdev


For the honey mustard sauce:
1/4 cup honey
1 Tablespoon gf dijon mustard

For the chicken fingers:
1-1/2 lbs. chicken breast tenders
1/2 cup buttermilk
2-1/2 cups crushed gf cornflakes
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
1 Tablespoon vegetable oil


To prepare the sauce, combine the honey and mustard in a small bowl; cover and chill.

Preheat the oven to 400°F.

Place the chicken tenders in a 8-inch square baking dish and pour the buttermilk over the top. Cover and chill for 15 minutes. Drain the chicken and discard the buttermilk.

Spread the oil evenly on a jelly-roll pan. Combine the cornflakes, onion powder, paprika, thyme, pepper and salt and place in a large zip-lock bag. Add 4 chicken pieces to the bag; seal and shake to coat. Place the coated chicken pieces in a single layer on the oiled baking sheet. Repeat procedure with remaining chicken. Bake at 400°F for 4 minutes per side or until done. Serve with sauce.


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