Chicken fingers are one of my favorite weeknight meals. They are quick, easy and delicious. This recipe is from the new Dash Recipes magazine. Dash Recipes is from the editors of Parade, Gourmet, bon appetit and epicurious. It comes with the Sunday paper, along side the Parade magazine. I don't get the paper, but fortunately you can find all the recipes online at http://www.dashrecipes.com/
My mom actually pointed this recipe out to me when I was down for a visit (she gets the paper). She had planned on giving it a try to tell me about it, but I beat her to the punch. I made these last week and they were great. I had 7 tenders in my pack of chicken. I had 3 and Chicken Legs had 4. Chicken Legs said next time we would split them 7-0 in his favor. We dipped them in some additional honey mustard, but I think BBQ or Ranch would be good too.
Cheez-It Chicken Fingers
adapted from DashRecipes.com
- 1½ cups (3 oz) Cheez-It cheddar crackers (I used Reduced Fat)
- ½ tsp black pepper
- 1¼ lb raw chicken tenders
- 1/3 cup honey mustard dressing (I used Light)
- cooking spray
Put rack in lower third of oven; preheat to 475°F. Line a baking pan with nonstick aluminum foil.
Pulse crackers in a food processor. Transfer to a bowl; stir in pepper.
Toss tenders in mustard, then dredge in crumbs.
Arrange on pan. Spray tenders with cooking spray. Bake, turning once, until golden brown, 15 minutes.
CONNECT WITH PLAIN CHICKEN