Written by Katie Workman, The Mom100
Who doesn’t love chicken fingers?? This version of the kid favorite is so much better than the fast food version! And even better, you can get your kids involved in making this recipe so they learn about healthy cooking. Make sure to use the right measuring cup (the one intended for dry ingredients) and a blunt table or butter knife to level off the ingredients (even for smaller teaspoon and tablespoon-sized amounts).
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1 tablespoon honey
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 2 large eggs
- 1 teaspoon black pepper
- 2 tablespoons spicy brown mustard
- 1 teaspoon coarse or kosher salt, divided
- 3 tablespoons olive oil, divided
- 1 cup whole-wheat panko (Japanese breadcrumbs)
- 1 pound chicken breast tenders, halved lengthwise for the strips
Place the yogurt, mustard, and honey in a small bowl; stir to combine. Set aside.
Combine flour, paprika, pepper, and 1/2 teaspoon salt in a shallow dish. Break the eggs into another shallow dish; stir with a whisk until smooth. Place panko in a third shallow dish.
Dredge each chicken strip in flour mixture. Dip chicken strips in beaten egg, letting excess drip off. Roll in the panko, pressing to adhere.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add half of chicken strips; cook, turning occasionally, 4 to 5 minutes or until crumbs are browned and chicken is done. Remove from pan to a paper towel-lined plate. Repeat cooking procedure with remaining 1 tablespoon oil and remaining chicken strips. Sprinkle chicken with remaining 1/2 teaspoon salt. Serve with the honey-mustard mixture for dipping.
This recipe was originally posted by MyRecipe in August of 2016.
The Camp Shane Team
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