One of my favorite meals before being diagnosed with Celiac Disease was Chicken Strips with honey mustard sauce.
Mmmm yeah! Afer discovering some delicious Panko Style Bread Crumbs from Kinnikinnick, I knew I had to make some. My husband of course has his own obsession… with barbeque sauce, and he made his own modifications to my recipe – so I thought I’d include it as well for fellow BBQ lovers.
- 2 lbs chicken {I sliced up whole breasts, but you can get pre-cut strips{
- 2-3 TBS [Walden Farms] Honey Djon dressing
- 1 cups gf flour {eg. Pamela's Bread Mix}
- 1 box (12.5oz) [Kinnikinnick] Panko style bread crumbs
- 4 eggs
- BBQ and/or honey dijon to dip (optional!)
- Preheat the oven to 350 degrees.
- Spread out parchment paper on two cookie sheets {cooking spray works fine as well.} Mix honey dijon with eggs in small bowl. Set up station for battering chicken: chicken slices, flour in bowl, egg mixture, bread crumbs in large zip lock baggie, & parchment lined pan. (It helps to not put all the crumbs in the bag at once, but rather to add to it as needed.)
- After your station is set up, prepare chicken: use tongs to dip in flour, then egg mixture (tap gently on bowl to remove excess egg), shake in crumbs, and lay out on pans. (I do several at a time in flower, 1 at a time in egg, then several again in the crumb bag). Bake for 18 minutes, or until sufficiently crispy.
- After they were done baking, we ate about half for dinner and froze the other half for later.
- The amounts provide are basic guidelines/ratios - you can change it up based on how many strips you want to make.
Now, here is where it ends for me – I simply add my chicken strips and honey djon dressing to my plate and enjoy {SOO good!}
My husband on the other hand took it a step further: he put a small amount of barbeque sauce and honey into a bowl then mixed it around with the chicken. So he ended up with sort of honey barbeque chicken strips. To each his own. š
