Honey Nut Chicken Strips

 
Ingredients you’ll need:
1 1/2 lbs boneless skinless chicken breasts or the equivalent of chicken tenders
2 cups honey nut cereal [I used Honey Nut Chex] 1 cup french fried onions [I used Fresh Gourmet Garlic- Pepper] 2/3 cup honey mustard, plus add’l for dipping
4 Tbsp melted butter or margarine [more if needed] paprika
salt & black pepper to taste

Directions:
Preheat the oven to 375°F and line a baking sheet with aluminum foil.  Spray the foil with cooking spray and set aside.  Crush the cereal and french fried onions together.  Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size.  I actually prefer to do this when the chicken is slightly frozen.

Season the chicken strips with salt, pepper and paprika.  Pour 2/3 cup of honey mustard into a bowl.  Using a pastry brush, brush each chicken strip with the honey mustard.  Discard any remaining honey mustard after brushing the chicken.  Pour the crushed cereal and fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.

.Place the strips onto the prepared baking sheet and drizzle with melted butter or margarine.  Sprinkle with paprika for a little smokiness and color.  Place the strips into the oven.  Bake for 20 minutes or until golden and crispy.  Serve with additional honey mustard on the side for dipping.  Yield: 12-14 strips

Cook’s note:

For appetizer size, cut the chicken breasts into bite sized chunks and bake for 15 minutes.  Serve with toothpicks for easy dipping.

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Honey Nut Chicken Strips

Servings: 12 -14

Author: Melissa Sperka

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or the equivalent of chicken tenders
• 2 cups honey nut cereal [I used Honey Nut Chex]
• 1 cup french fried onions [I used Fresh Gourmet Garlic- Pepper]
• 2/3 cup honey mustard plus add'l for dipping
• 4 Tbsp melted butter or margarine [more if needed]
• paprika
• salt & black pepper to taste

Instructions

• Preheat the oven to 375°F and line a baking sheet with aluminum foil. Spray the foil with cooking spray and set aside.
• Crush the cereal and french fried onions together. Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size. It helps to do this when the chicken is slightly frozen.
• Season the chicken strips with salt, pepper and paprika.
• Pour 2/3 cup of honey mustard into a bowl. Using a pastry brush, brush each chicken strip with the honey mustard. Discard any remaining honey mustard after brushing the chicken.
• Pour the crushed cereal and fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.
• Place the strips onto the prepared baking sheet and drizzle with melted butter or margarine. Sprinkle with paprika for a little smokiness and color.
• Bake for 20 minutes or until golden and crispy.
• Serve with additional honey mustard on the side for dipping.

Notes

For appetizer size, cut the chicken breasts into bite sized chunks and bake for 15 minutes. Serve with toothpicks for easy dipping.

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