Baked Chicken Fingers And Dipping Sauces recipe
12 ounces skinless chicken tenders
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed into fine crumbs
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
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Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 tablespoon honey.
In a shallow bowl combine the cornflakes crumbs and pepper. Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to coat.
Place in a single layer on a ungreased baking sheet.
Bake chicken at 450 degrees F for 11 to 13 minutes, or until no longer pink.
Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.