Hands down. This combination of toasted panko and peanuts is crunchy. It’s very crunchy. It’s crazy tasty crunchy! Which makes these Crunchy Crusted Chicken Strips with Chipotle Honey Mustard super tasty crazy crunchy.
I am a muncher.
I like to eat things that crunch. I will reach for potato chips or pretzels over anything sweet. Tortilla chips. Fried chicken, fried okra. All these foods are the perfect, crunchy, tasty treats for me. BUT they’re not perfect for my *ahem*. So, I’m always trying to make healthier versions of these foods I LOVE to snack on.
I’ve made some pretty tasty and crunchy oven fried okra in the past. I mean, like seriously crunchy! Man were they good!! I should make them again. I’ve been always in search of a truly oven “fried” recipe that was crunchy enough to suit me and those did.
But for some reason, I’ve had a hankering for some chicken strips with honey mustard. I have no idea why. I have cravings like a preggers person, but I’m not. Never have been. So, when I saw the top of this week’s #SundaySupper, I knew what I was making.
No questions asked.
A few recipes I’ve seen recently have toasted the panko. Since I only partially read directions to recipes, I didn’t read the whole thing to find the logic. I stopped and said, “Hm. I wonder if that makes them crisper. I should try that.” I did. And it does. I added some nice, crunchy peanuts to enhance the crunch factor. I was going all out to make these as crunchy as possible to curb my craving for some chicken strips.
I’ve made oven fried with corn flakes, potato chips, pretzels, croutons, regular bread crumbs, panko bread crumbs, nuts, you name it! I have been trying to find the best crunch. Hands down. This combination of toasted panko and peanuts is crunchy. It’s very crunchy. It’s crazy tasty crunchy! Okay. I got a little carried away with that last one. *shrugs*
BUT with this crunch comes responsibility.
Sauce. It needs to be a good sauce that truly compliments the crunchy, toasty, nutty flavor of the strips. Hmm… LOVE me some honey mustard, but I didn’t want to make just ANY honey mustard. I wanted a spicy one. Spicy = chipotle to me. I chopped up a nice and spicy chipotle, added some of the adobo sauce and made a sweet, tangy, spicy sauce.
This is a perfect, quick, and easy game day nibble. It’s great for picky kids. I mean, who doesn’t love peanuts? Oh well, I guess those who are allergic, but you could replace it with toasted sunflower seeds, pepitas, any nut you want and it’ll be just as tasty good.
There are many talented bloggers that participate in #SundaySupper every week! Make sure to visit the other crunchy selections! There are some really tasty treats this week; both sweet and salty kinds. Information about joining this every growing list of bloggers is at the bottom of my post.
- 1 cup panko bread crumbs, toasted
- 1/2 cup dry-roasted peanuts, finely chopped
- 1/4 cup Dijon mustard
- 1/4 cup egg substitute
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 teaspoons chipotle in adobo sauce
- 1 whole chipotle in a adobo, finely diced
- 1 pound chicken tenders
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Preheat oven to 425.
- Combine panko and peanuts in a shallow dish. Stir to combine.
- Combine egg substitute and 1/4 cup Dijon mustard and stir to combine.
- Sprinkle garlic salt and pepper on both sides of each chicken tender. Dredge in Dijon mixture then coat in panko mixture. Place on a baking sheet covered with aluminum foil coated with cooking spray.
- Bake at 420 to 15 minutes, turn the strips over and bake an additional 15 to 20 minutes or until cooked through.
- Combine the honey, 1/3 cup Dijon mustard, adobo sauce and diced chipotle chile in a small bowl. Stir well to combine.
- Serve chicken strips with chipotle mustard sauce.
- Bitterballen from The Urban Mrs.
- Caprese Wontons from Jane’s Adventure in Dinner
- Crispy Broccoli Cheddar Bites from Curious Cuisiniere
- Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
- Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
- Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
- Flautas de Rajas con Queso (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
- Penny’s Taco Salad from Webicurean
- Popcorn Chowder from The ROXX Box
- Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
- Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
- Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
- Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
- Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
- Duck Fat Chex Mix from The Texan New Yorker
- Easy Vegan Granola from Killer Bunnies, Inc
- Fried Veg Momos with Cheese Recipe from Masala Herb
- How to Make Homemade Sweet and Salty Trail Mix from Neighborfood
- Orange Spiced Cashews from Hip Foodie Mom
- Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
- Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
- Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
- Sourdough Grissini from girlichef
- Spicy Lentil Crackers from Cindy’s Recipes and Writings
- Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
- Sweet Potato Chips from Kudos Kitchen By Renee
- Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
- Vanilla Almonds from That Skinny Chick Can Bake
- Boo Berry Cereal Treats from Pies and Plots
- Choco-Caramel Squares from Basic N Delicious
- Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
- Chocolate Pecan Biscotti from The Food Army Wife
- Cookie Brittle from Juanita’s Cocina
- Double Banana Pie Krispie Treats from What Smells So Good?
- Honeycomb Crunch Candy from Food Lust People Love
- Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
- Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
- Salted Caramel Cashew Cookies from Mess Makes Food