Crispy honey mustard chicken fingers

Name: Crispy honey mustard chicken fingers
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 600 g boneless, skinless chicken breasts, cut into strips and lightly pounded; 3 tbsp (45 ml) dandelion honey; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) strong mustard; 1 tbsp (15 ml) whole-grain mustard; 1 tsp (5 ml) Italian seasoning; About 6 cups Corn Flakes, crushed by hand; Salt and freshly ground pepper

Preparation 25 min
Refrigeration 1 h
Cooking 25 min
Servings 4
Freezing Absolutely

Ads

Ingredients

600 g boneless, skinless chicken breasts, cut into strips and lightly pounded
3 tbsp (45 ml) dandelion honey
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) strong mustard
1 tbsp (15 ml) whole-grain mustard
1 tsp (5 ml) Italian seasoning
About 6 cups Corn Flakes, crushed by hand
Salt and freshly ground pepper

Ads

Preparation

Place the chicken strips in a large bowl and set aside.
In another bowl, combine all the ingredients except the Corn Flakes. Season generously with salt and pepper.
Pour the marinade over the chicken and mix well to coat every piece. Cover and refrigerate for 1 hour.
Preheat the oven to 450 °F or preheat the air fryer to 375 °F.
Place the Corn Flakes in a large bowl. Lightly drain the chicken, then coat each strip, pressing firmly so the coating adheres well.
Oven method: arrange the chicken on a parchment-lined baking sheet and bake for 20 to 25 minutes, turning halfway through, until fully cooked and deeply crispy. /// Air fryer method: lightly spray the basket with oil, arrange the chicken in a single layer, and cook for 12 to 15 minutes. Cook in batches as needed to avoid overcrowding.
Serve with my perfectly crispy baby potatoes or my creamy coleslaw with pancetta.