Chicken Fingers Remoulade
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 236.59 ml mayonnaise
- 59.14 ml snipped chives or 59.14 ml chopped green onion
- 14.79 ml prepared horseradish
- 9.85 ml creole mustard or 9.85 ml dijon-style mustard
- 14.79 ml lemon juice
- 473.18 ml breadcrumbs
- 4.92 ml garlic salt
- 2.46 ml cayenne pepper
- 2.46 ml dried oregano
- 2 eggs
- 29.58 ml olive oil
- 14.79 ml water
- 4 boneless skinless chicken breasts
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
cooking_geek
Charlottesville, Virginia