My husband's sister-in-law made delicious Honey Mustard Chicken Strips over the weekend so I decided it was time to share my favorite chicken strip recipe. I'm allergic to processed meat so we don't buy chicken nuggets frozen from the store, but I loved them as a kid and was really missing them. This is a great recipe for chicken strips/nuggets from Rachel Ray's Rachel Ray 365: No Repeats.
Honey Nut Chicken Sticks
4 Servings (if you make nuggets you can serve more)
2 lbs chicken tenders (I just take chicken breast and cut them into strips or nuggets)
salt and freshly ground pepper
1 cup all-purpose flour
a splash of milk
2 cups Honey Nut Corn Flakes (we use the generic brand of Honey Bunches of Oats)
1 cup bread crumbs
1 tbsp sweet paprika
1 tbsp poultry seasoning
2 tbsp grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup vegetable oil
Preheat oven to 400 degrees.
Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish.
Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. When all the tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.
This recipe is a 30-minute meal, but the first few times you make it, it will probably take a little longer than 30 minutes.