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Anything in the form of a chicken nugget is popular in this house. This is a yummy midweek meal teamed up with honey mustard sauce (recipe included) and salad. These also go really well inside my tortillas with some lettuce and salad ingredients.

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Chicken Dippers and Honey Mustard Sauce
Serves 4
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Chicken Fingers
  1. 3 chicken breasts, cut into 4 strips each
  2. 2 eggs lightly beaten, in a bowl
  3. ½ cup of plain flour (can use GF flour) seasoned with salt and pepper, in a bowl
Crumb coating
  1. 4 pieces of day old bread, seeded bread works really well
  2. 4 sprigs of pasley parsley
  3. 50g parmesan cheese
  4. 1.5 teaspoons dried onion flakes
  5. 1 teaspoon dried garlic powder
  6. Pepper
Sauce
  1. 300mls cream
  2. 2 tablespoon honey
  3. 1 tablespoon seeded mustard
  4. 1/2 tablespoon dijon mustard
  5. 1 teaspoon thyme, fresh or dried
  6. Salt and pepper, to taste
  7. 1/2 tablespoon cornflour, see note
  8. 1 tablespoon hot water
Instructions
  1. Grate cheese using fine grater or buy pre grated cheese.
  2. Add remaining crumb ingredients into a food processor.
  3. Blitz until coarse crumbs.
  4. Place half of the crumbs in the bowl. Top up the bowl as needed. Freeze any leftover crumbs that haven’t come in contact with raw chicken.
Assembly
  1. Preheat oven to 180 degrees.
  2. Cut chicken into four strips for each breast.
  3. Coat chicken in flour and dust off an excess.
  4. Dip into egg mixture.
  5. Coat in breadcrumbs and place on to a baking tray lined with baking paper.
  6. Once you have a tray full bake at 180 degrees for 20 minutes. This of course will depend on the size of the fingers. If you are wanting a crispier coating spray a little olive oil over the fingers. A little goes a long way.
  7. Alternatively, you can cook these in an airfryer at 200 degrees for approximately 11 minutes or shallow fry over medium heat in rice bran oil.
Sauce
  1. While the chicken is baking, place all sauce ingredients into a saucepan except cornflour and water.
  2. Cook until sauce just starts to bubble.
  3. Add cornflour to hot water and mix to combine.
  4. Add it to the mix in saucepan.
  5. Cook until sauce thickens, whisking often.
  6. Pour sauce into a bowl and serve with chicken dippers.
The Road to Loving My Thermo Mixer https://trtlmt.com.au/
Chicken Dippers and Honey Mustard Sauce - TMX Version
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Chicken Fingers
  1. 3 chicken breasts, cut into 4 strips each
  2. 2 eggs lightly beaten, in a bowl
  3. ½ cup of plain flour (can use GF flour) seasoned with salt and pepper, in a bowl
Crumb coating
  1. 4 pieces of day old bread, seeded bread works really well
  2. 4 sprigs of pasley parsley
  3. 50g parmesan cheese
  4. 1.5 teaspoons dried onion flakes
  5. 1 teaspoon dried garlic powder
  6. Pepper
Sauce
  1. 300mls cream
  2. 2 tablespoon honey
  3. 1 tablespoon seeded mustard
  4. 1/2 tablespoon dijon mustard
  5. 1 teaspoon thyme, fresh or dried
  6. Salt and pepper, to taste
  7. 1/2 tablespoon cornflour, see note
  8. 1 tablespoon hot water
Instructions
  1. Place cheese into bowl.
  2. Blitz for 5-10 secs on speed 9.
  3. Add remaining ingredients.
  4. Turbo until coarse crumbs.
  5. Place half of the crumbs in the bowl. Top up the bowl as needed.
  6. Freeze any leftover crumbs that haven’t come in contact with raw chicken.
Assembly
  1. Preheat oven to 180 degrees.
  2. Cut chicken into four strips for each breast.
  3. Coat chicken in flour and dust off an excess.
  4. Dip into egg mixture.
  5. Coat in breadcrumbs and place on to a baking tray lined with baking paper.
  6. Once you have a tray full bake at 180 degrees for 20 minutes. This of course will depend on the size of the fingers. If you are wanting a crispier coating spray a little olive oil over the fingers. A little goes a long way.
  7. Alternatively, you can cook these in an airfryer at 200 degrees for approximately 11 minutes or shallow fry over medium heat in rice bran oil.
Sauce
  1. While the chicken is baking, place all sauce ingredients into clean, dry bowl except cornflour and water.
  2. Cook for 10 minutes, speed 2 at 100 degrees.
  3. Add cornflour to hot water and mix to combine.
  4. Add it through the top.
  5. Cook for 1.5 minutes, speed 2 at 100 degrees.
Notes
  1. If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
The Road to Loving My Thermo Mixer https://trtlmt.com.au/
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