I use a ziploc bag to coat the chicken pieces instead of a bowl.
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Units: US | Metric
- 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
- 1In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
- 2Cover; chill for 30 minutes.
- 3Meanwhile, preheat over to 425°.
- 4Spray a large baking sheet with vegetable cooking spray.
- 5For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
- 6In a small bowl, beat together eggs, olive oil and water.
- 7Cut each chicken breast into 1" strips.
- 8Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
- 9Dredge chicken in crumb mixture, turning to coat evenly.
- 10Place chicken fingers on prepared baking sheet.
- 11Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
- 12Serve the chicken while hot with the remoulade sauce on the side.
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Nutritional Facts for Chicken Fingers Remoulade
Serving Size: 1 (140 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 337.5
- Calories from Fat 150
- Total Fat 16.6 g
- Saturated Fat 2.8 g
- Cholesterol 94.7 mg
- Sodium 482.4 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 1.4 g
- Sugars 3.9 g
- Protein 19.2 g