Prep 20 mins
Cook 15 mins
I use a ziploc bag to coat the chicken pieces instead of a bowl.
- 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
- In a bowl, combine the mayonnaise, chives, horseradish, mustard, and lemon juice.
- Cover; chill for 30 minutes.
- Meanwhile, preheat over to 425°.
- Spray a large baking sheet with vegetable cooking spray.
- For chicken fingers, in a shallow dish, combine bread crumbs, garlic salt, cayenne pepper and oregano; mix well.
- In a small bowl, beat together eggs, olive oil and water.
- Cut each chicken breast into 1" strips.
- Dip chicken strips into egg mixture, allowing excess egg mixture to drip back into bowl.
- Dredge chicken in crumb mixture, turning to coat evenly.
- Place chicken fingers on prepared baking sheet.
- Bake chicken, turning halfway through cooking, until golden brown, about 15 minutes.
- Serve the chicken while hot with the remoulade sauce on the side.
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.
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.