Chicken Fingers Remoulade

cooking_geek's Note:

I use a ziploc bag to coat the chicken pieces instead of a bowl.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1 cup mayonnaise
• 1/4 cup snipped chives or 1/4 cup chopped green onion
• 1 tablespoon prepared horseradish
• 2 teaspoons creole mustard or 2 teaspoons dijon-style mustard
• 1 tablespoon lemon juice
• 2 cups breadcrumbs
• 1 teaspoon garlic salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 2 eggs
• 2 tablespoons olive oil
• 1 tablespoon water
• 4 boneless skinless chicken breasts

Directions:

1. In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
2. Cover; chill for 30 minutes.
3. Meanwhile, preheat over to 425°.
4. Spray a large baking sheet with vegetable cooking spray.
5. For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
6. In a small bowl, beat together eggs, olive oil and water.
7. Cut each chicken breast into 1" strips.
8. Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
9. Dredge chicken in crumb mixture, turning to coat evenly.
10. Place chicken fingers on prepared baking sheet.
11. Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
12. Serve the chicken while hot with the remoulade sauce on the side.

Reviews

[SheCooksToConquer]

Very nice. I made some with breadcrumbs, and some with Panko (and the same seasonings). We liked the Panko better, but bother were very good.

[BonnieZ]

When making this recipe, I was tempted to increase seasonings in both the remoulade and the breading and boy am I glad I didn't. The chicken turned out crunchy but very moist on the inside and the sauce gave it the perfect kick, with neither overpowering the other, and the end result was a perfect blend of flavors. These two components were meant to eat together. I did use non fat mayonnaise and garlic powder instead of garlic salt for dietary reasons. Thank you VirginiaGeek for sharing this most wonderful recipe.