The taste of these crispy-coated chicken strips, which take only minutes to make oven-ready, is miles above the mass-produced chicken strips available in supermarkets.
Ingredients
- 3 Tbsp (45 ml) vegetable oil
- ¼ cup (60 ml) mayonnaise
- 3 Tbsp (45 ml) Dijon mustard
- ½ cup (125 ml) cornmeal
- ¾ cup (185 ml) breadcrumbs
- pinch cayenne pepper
- ½ tsp (2 ml) ground sage
- 20 boneless, skinless chicken breast fillets
- ½ cup (125 ml) honey
How to Make It
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Brush the parchment paper with the vegetable oil. Place the mayonnaise and 1 Tbsp (15 ml) of the mustard in a bowl and whisk well to combine. Combine the cornmeal, breadcrumbs, cayenne and sage in a shallow dish. Add the chicken to the mayonnaise-mustard bowl and toss well to thoroughly coat. Set a few of the chicken breast fillets in the cornmeal-breadcrumb mixture, turning them to coat and gently pressing the crumbs on.
- Arrange the crusted chicken in a single layer on the baking sheet. Repeat with the remaining chicken breast fillets. Bake the chicken strips for 10 minutes, then turn over and bake for 8 to 10 minutes more, or until the chicken is cooked through. Meanwhile, in a small bowl, mix the honey with the remaining mustard. Arrange the chicken strips on a serving tray and serve with the honey mustard sauce alongside for dipping.
