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Baked Abyssal Chicken Fingers with Honey Mustard - DnD, Fantasy, Video Game Inspired Recipes
Ingredients
Chicken Fingers
- 2.25 lbs Chicken Tenderloins
Marinade
- 2 cups milk 2% or whole milk works fine
- 2 tsp lemon juice
- 2 tsp sugar
- 4 tsp cornstarch
- ½ tsp pepper freshly ground
Batter
- 2 eggs
- 2 tbsp mayo kewpie preferred, if you have it 🙂
- 3 tbsp yellow mustard
- 4 tbsp flour
- 1 tsp salt
- ½ tsp pepper freshly ground
Panko Coating
- 3 cups panko plain
- canola oil spray
Honey Mustard
- ½ cup mayo kewpie if you have it!
- 3 ½ tbsp honey
- 2 tbsp yellow mustard
- 1 tbsp dijon mustard
- ½ tbsp lemon juice
- 1-2 tsp korean chili flakes to taste optional, use instead of cayenne pepper.
- 1-2 tsp cayenne pepper to taste optional, use instead of korean chili flakes
Instructions
- Preheat the oven to 390F (199C)
Honey Mustard
- Mix all ingredients in a small bowl. Optionally, add cayenne pepper OR korean chili flakes.
Marinade
- In a medium bowl, combine all of the marinade ingredients. Whisk to combine.
- In a large gallon-sized ziploc, combine the marinade and chicken tenderloin strips. Zip the bag closed, ensuring you get out as much air as possible. Shake carefully to evenly distribute the marinade. Transfer the bag to the fridge to marinate for 30-60 minutes. Do not exceed 60 minutes to avoid the chicken becoming too mushy.
Batter and Panko Coating
- Spread the panko out evenly on a large baking sheet. Spray the panko with the canola oil evenly over the top, and then bake the panko for around 3 minutes, or until lightly golden brown. Transfer the toasted panko to a medium bowl
- In a medium bowl, mix all of the batter ingredients together. If you don't have kewpie mayo, regular works. Stir until they are fully incorporated.
- Once the chicken has finished marinating, take it out of the fridge. Using some tongs, grab one tender at a time and dip it into the batter. Ensure it is evenly coated and transfer it to the toasted panko bowl.
- Sprinkle the top of the chicken with panko and pat it lightly to press the panko in. Flip the strip and do the same on the other side, as well as the sides of the chicken.
- Place the chicken tenderloin onto a prepared baking sheet. Repeat with the remaining chicken.
- Bake the chicken strips for 15 minutes. If you have small or thin chicken strips, this will be a couple minutes less. Don't bake for too long or you will risk drying out the chicken.
- Remove from the oven and sprinkle with salt.
- And you are done! Enjoy this ultra cozy comforting dish, adventurer!
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