Chicken Fingers Remoulade |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I use a ziploc bag to coat the chicken pieces instead of a bowl. Ingredients:
1 cup mayonnaise |
1/4 cup snipped chives or 1/4 cup chopped green onion |
1 tablespoon prepared horseradish |
2 teaspoons creole mustard or 2 teaspoons dijon-style mustard |
1 tablespoon lemon juice |
2 cups breadcrumbs |
1 teaspoon garlic salt |
1/2 teaspoon cayenne pepper |
1/2 teaspoon dried oregano |
2 eggs |
2 tablespoons olive oil |
1 tablespoon water |
4 boneless skinless chicken breasts |
Directions:
1. In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
2. Cover; chill for 30 minutes.
3. Meanwhile, preheat over to 425°.
4. Spray a large baking sheet with vegetable cooking spray.
5. For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
6. In a small bowl, beat together eggs, olive oil and water.
7. Cut each chicken breast into 1 strips.
8. Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
9. Dredge chicken in crumb mixture, turning to coat evenly.
10. Place chicken fingers on prepared baking sheet.
11. Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
12. Serve the chicken while hot with the remoulade sauce on the side.
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