Parmesan Sesame Chicken Strips And Honey Mustard Dipping Sauce Recipes

SESAME CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

SESAME CHICKEN STRIPS WITH SWEET SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a shallow plate or bowl combine 1 cup mayonnaise, onion, and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
• Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
• Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

PARMESAN SESAME CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
• Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Steps:

• In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
• Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
• Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
• In bowl, whisk eggs and garlic.
• I used Egg Creations to replace the eggs.
• In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
• One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
• Arrange on greased baking sheets; drizzle with butter.
• Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

SPICY HONEY-MUSTARD CHICKEN

Steps:

• To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
• To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

DORITOS CRUSTED CHICKEN STRIPS RECIPE

Steps:

• Preheat oven to 400 degrees.
• Cut chicken into thin 1/2 inch strips.
• Using a food processor or rolling pin, crush the Doritos so that they are a texture coarse like bread crumbs. Set aside in a large bowl.
• Mix the flour and salt in one bowl and eggs in another. Whisk the eggs so that they are well scrambled well.
• Spray a baking sheet with cooking spray.
• Set up the four bowls in order: 1. bowl with the chicken 2. bowl with the flour and salt 3. bowl with the beaten eggs 4. bowl with the crushed Doritos.
• Lift out a few chicken strips and place them in the flour so they are all coated. Lift the chicken strips out of the flour and shake off any excess. Place them in the eggs and turn them so they are evenly coated. Lift them out of the egg and then place them in the crushed Doritos - again so they are even coated. Place the coated chicken strips on the baking sheet. Repeat with the remaining chicken strips.
• Bake in the oven for 15-20 minutes

PARMESAN SESAME CHICKEN STRIPS (AND HONEY MUSTARD DIPPING SAUCE) RECIPE

Steps:

• Preheat oven to 425 degrees.
• Cover a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
• Place crackers in a Ziploc bag and roll over them with a rolling pin until they are finely crushed.
• In a bowl, combine mayonnaise, onion, and mustard.
• In a second bowl, combine crushed crackers, sesame seeds, and Parmesan cheese.
• Cut chicken lengthwise into 1/4 inch strips.
• Dip strips into mayonnaise mixture, then into crumb mixture.
• Place chicken on foil-covered baking sheet.
• Bake for 15-18 minutes.
• Serve with honey mustard dipping sauce.