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When measuring “sticky” stuff, like peanut butter, honey or butter, lightly spray the inside of the measuring cup or measuring spoon with cooking spray, like Pam. Cleanup is easier, removing all of your ingredient will be easier and you’re ready to measure the next sticky ingredient!
With food prices going up every day, we’re always looking for ways to serve delicious meals and at the same time, stay within our budget! Chicken is always a good option because it’s so versatile.
Chicken Fingers
with Honey Mustard Dipping Sauce
1 cup sour cream
¼ cup whole milk
16 chicken tenderloins, about 1½ lbs. (or: 4
boneless, skinless
chicken breast halves, cut into ½ inch strips)
¼ cup flour
1 tsp. paprika
½ tsp. salt
½ tsp.
garlic powder
½ cup saltine cracker crumbs
½ cup seasoned dry bread crumbs (Panko or Progresso Italian Style)
Mix the sour cream
and milk together and set aside. With a whisk, stir the flour, paprika, salt and garlic powder together, mixing well; stir in cracker
crumbs and bread crumbs. Spray tongs with cooking spray and dip the chicken strips into the sour cream/milk mixture, shaking off excess.
Coat the chicken strips in crumb mixture and place on lightly greased baking sheet. If you don’t spray the tongs with cooking spray,
the crumb mixture will stick to the tongs! It will take all of the crumb mixture. Bake in 400 degree oven for about 16 minutes until
golden brown, turning them over after 8 minutes to brown on both sides and make crispy. Makes 6 to 8 servings,
Serve with Honey Mustard Sauce or Ranch Dressing
Optional: You can use 4 boneless, skinless chicken breast halves, cut into ½ inch strips. One of these halves will yield 4 chicken “fingers”. But, buying chicken tenders is easier, and they are more tender than some of the whole breasts you can buy today.! They come about 8 to 10 per package.
Honey Mustard Dipping Sauce
1/3 cup Dijon mustard
3 Tbsp. honey
Mix
well. Makes 1/2 cup
You might want to double this if everyone likes Honey-Mustard