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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

  • Serving Size: 4

  • Author: The Road To Loving My Thermo Mixer
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
Scale

Ingredients

Chicken Fingers

  • 3 chicken breasts, cut into 4 strips each
  • 2 eggs lightly beaten, in a bowl
  • ½ cup of plain flour (can use GF flour) seasoned with salt and pepper, in a bowl

Crumb coating

  • 4 pieces of day old bread, seeded bread works really well
  • 4 sprigs of pasley parsley
  • 50g parmesan cheese
  • 1.5 teaspoons dried onion flakes
  • 1 teaspoon dried garlic powder
  • Pepper

Sauce

  • 300mls cream
  • 2 tablespoon honey
  • 1 tablespoon seeded mustard
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon thyme, fresh or dried
  • Salt and pepper, to taste
  • 1/2 tablespoon cornflour, see note
  • 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.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

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Chicken Dippers and Honey Mustard Sauce – TMX Version


  • Author: The Road To Loving My Thermo Mixer
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
Scale

Ingredients

Chicken Fingers

  • 3 chicken breasts, cut into 4 strips each
  • 2 eggs lightly beaten, in a bowl
  • ½ cup of plain flour (can use GF flour) seasoned with salt and pepper, in a bowl

Crumb coating

  • 4 pieces of day old bread, seeded bread works really well
  • 4 sprigs of pasley parsley
  • 50g parmesan cheese
  • 1.5 teaspoons dried onion flakes
  • 1 teaspoon dried garlic powder
  • Pepper

Sauce

  • 300mls cream
  • 2 tablespoon honey
  • 1 tablespoon seeded mustard
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon thyme, fresh or dried
  • Salt and pepper, to taste
  • 1/2 tablespoon cornflour, see note
  • 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

  • If you want a thicker sauce, cook for another 3 minutes extra or increase the cornflour to 1 tablespoon.
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4 Comments

  1. Lisa February 6, 2015 at 9:52 am - Reply

    These chicken strips look great. I will have to try them this coming week. I like the idea of putting them in tortillas too.

  2. Lisa March 27, 2015 at 8:46 am - Reply

    These were delicious, lovely flavour and the sauce was delicious too!

  3. Monica June 3, 2015 at 6:56 pm - Reply

    My son can be hesitant to try new foods, and at hearing chicken dippers, he was skeptical.

    Upon seeing them, he was in love with the Chicken, but still unsure about the sauce, although once he tried it, he was hooked. I have never seen a piece of chicken so totally smothered in sauce!

    Both my 8yo and my 5yo loved this recipie. I can see it as a new family favourite

    • Peta June 4, 2015 at 9:42 pm - Reply

      This feedback has made my day!!! Thank you so much!

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