Feed the Fam: Baked Panko Macadamia Nut Chicken Fingers with Mango Honey Mustard Dipping Sauce

 

 

 

 

 

Kids love chicken fingers, that is pretty much fact. If I’m being honest, I have a bit of a soft spot for them, too. This baked recipe is a healthier version of the traditional breaded and fried chicken finger, but I promise you aren’t going to miss out on flavor. These are really quite delicious.

 

Baked Panko Macadamia Nut Chicken Fingers

4 chicken breasts
2 eggs
1 ½ cups panko bread crumbs
½ cup flour
¼ cup crushed macadamia nuts
½ teaspoon salt
¼ teaspoon cayenne pepper
A few sprays of non stick cooking spray.

Preheat oven to 425 degrees. Pound chicken breast to ¼ inch thickness. Cut each chicken breast in to four strips. Whisk two eggs together in a bowl. In a separate bowl mix together panko, flour, macadamia nuts, salt and cayenne pepper.Dip chicken in egg batter, then coat chicken in panko mixture and place on a lightly greased baking sheet and spray each strip with a little cooking spray.
Bake chicken at 425 for 12- 15minutes, until cooked through with light golden exterior.

Mango Honey Mustard Dipping Sauce

½ cup diced mango
¼ cup course ground mustard
3 tbsp honey
1 tbsp canola or vegetable oil

Process all ingredients in a blender until smooth.

Series Navigation

<< Not Your Mama’s PB&J: Frying Your Favorite Comfort FoodFeed the Fam Series: Capellini Pomodoro with Baby Bella Mushrooms >>