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Crunchy Chicken Fingers with Tangy Dipping Sauce · Savora

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Crunchy Chicken Fingers with Tangy Dipping Sauce

Baked cornflake-coated chicken strips with an orange, balsamic and mustard dipping sauce.

Taste: Sour · Sweet · Spicy
Time: 22 min

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Ingredients

1/2 tspreduced-sodium crab seasoningFor chicken; alternatively ¼ tsp paprika and ¼ tsp garlic powder
1/4 tspground black pepperFor chicken
1 Tbspwhole-wheat flourFor chicken
12 ozboneless skinless chicken breastCut into 12 strips
2 Tbspfat-free milk
1 pieceegg whiteAlternatively 2 Tbsp egg white substitute
3 cupcornflake cereal

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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Crushed

1/4 cupketchupFor sauce

1/4 cup100 percent orange juiceFor sauce

1/4 cupbalsamic vinegarFor sauce

2 TbsphoneyFor sauce

2 tspdeli mustardFor sauce

1 tspWorcestershire sauceFor sauce

Equipment

oven · nonstick baking tray · 3 × Mixing bowl · tongs · food thermometer

Method

9 clear steps

1
Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.
2
Preheat oven to 400 °F.
3
Mix crab seasoning, pepper, and flour in a bowl.
4
Add chicken strips, and toss well to coat evenly.
5
Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well.
6
Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.)
7
Bake at 200°C / 400°F for about 10–12 minutes, checking the thickest strip with a food thermometer. Continue until it reaches 74°C / 165°F; the clock and coating color alone do not establish doneness.
8
Meanwhile, prepare the sauce by combining all ingredients and mixing well.
9
Serve three chicken strips with ¼ cup dipping sauce.

cookwsavora.com/recipes/nhlbi-family-crunchy-chicken-fingers-with-tangy-dipping-sauce

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