The recipe blog Plain Chicken has quickly become my source for chicken recipe inspiration. We are chicken crazy here and are always looking for new recipes to spice things up a bit.
Steph, from Plain Chicken, has tons of great chicken recipes to explore. So when I needed a fresh idea this week, she didn’t disappoint.
These chicken strips are delicious and just a bit tangy. I love how the panko breading gives them just enough crisp on the outside.
Honey Mustard Chicken Strips
Ingredients:
- 1 – 2 lbs boneless, skinless chicken breasts (cut into strips)
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon cayenne pepper
- pinch of salt and freshly ground black pepper
- 1 cup panko bread crumbs
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- nonstick cooking spray
Breading:
Directions:
- Cut chicken breasts into 2 inch strips. Preheat oven to 400°.
- In a shallow container; blend the egg, Dijon, honey, cayenne, salt and pepper. Whisk until well combined. Set aside.
- In another shallow dish; combine the panko, salt, pepper, paprika, cayenne and garlic. Mix well.
- Dip each strip of chicken in the wet egg mixture and then the panko, pressing the panko onto the chicken for better coverage. Place on baking sheet. Spray chicken with nonstick spray to help it brown up. Bake 15 – 20 minutes.
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