This past week I made several recipes from "Cooking For Isaiah".
The author has put together great recipes especially for people
who are intolerant to gluten and dairy. After trying several of the recipes
and making them my own by adding or changing some of the ingredients
I can tell you that you will really enjoy her style of cooking and recipes.
Chicken Fingers with Honey Mustard Dip
adapted from "Cooking for Isaiah"
6 cups of corn chips, Fritos
*(I only used 3 cups of Fritos because I used Panko for the other 3 cups)
salt and pepper
3 large eggs
1 1/2 lbs of chicken tenders
*dash of cayenne pepper ( I added this to the batter).
Honey Mustard Dip
1/2 cup mayonnaise
2 tbs. Dijon mustard
2 tbs. honey
1 tbs. lemon juice
This recipe directs you to turn on the oven to 425 and lightly grease a baking sheet with oil. I cooked my chicken tenders in a frying pan with a little peanut oil. I took the Fritos and Panko and put them in my nut grinder under they were finely crushed. Pour this mix into a bowl and added the salt, pepper and cayenne. Beat the eggs in a different bowl. Take your chicken and dip the pieces in the corn chip mix, then in the eggs and then back in the corn chip mix one more time. You can bake them on the baking sheet for 20 minutes or unitl lightly browned or you can fry them in a frying pan with a little oil until lightly brown and crispy.
To make the dip mix together the mayonnaise, mustard, honey and lemon juice. Add a pinch of salt.
Serve the chicken fingers with this dip.
YUM! Kids and adults will love these chicken fingers!