Crunchy Crusted Chicken Strips with Chipotle Honey Mustard

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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.

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 and 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. 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.

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.

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 topic of this week’s theme, 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. Wonder if that makes them crisper. I should try that.” So I did. And it does. I added some nice, crunchy peanuts to enhance the crunch factor. You can see I was going all out to make these Crunchy Crusted Chicken Strips as crunchy as possible to curb my craving for some chicken strips.

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’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.

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.

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.

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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.

Crunchy Crusted Chicken Strips with Chipotle Honey Mustard

Cook Time: 30 minutes
Total Time: 30 minutes

These Crunchy Crusted Chicken Strips with Chipotle Honey Mustard is a perfect, quick, and easy game day nibble. It's great for picky kids. I mean, who doesn't love peanuts?

Ingredients

  • 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

Instructions

  1. Preheat oven to 425.
  2. Combine panko and peanuts in a shallow dish. Stir to combine.
  3. Combine egg substitute and 1/4 cup Dijon mustard and stir to combine.
  4. 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.
  5. Bake at 420 to 15 minutes, turn the strips over and bake an additional 15 to 20 minutes or until cooked through.
  6. Combine the honey, 1/3 cup Dijon mustard, adobo sauce and diced chipotle chile in a small bowl. Stir well to combine.
  7. Serve chicken strips with chipotle mustard sauce.

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© Chris Campbell
Cuisine: American / Category: Main Dish - Poultry
  My Recipe Magic   yum goggle  

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25 Comments

  3. "BUT with this crunch comes responsibility." You crack me up!
    I love honey mustard and your chipotle version is something I need. Need, I tell you!
    Thank you for sharing with See Ya in the Gumbo, Christie!

    Reply

  14. LOL at the shrugs line. 🙂 I like crunchy too. I've used many of the things you listed, and this looks like a recipe the fam. would like. Thank you for linking to Super Sunday Sync!

    Reply

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