This is another recipe from my Southern Living Cookbook, and wow, it did not disappoint! This is without a doubt the best baked chicken finger I’ve ever had…so crispy with great flavor! The honey-horseradish dip was amazing, but if you don’t like horseradish, you won’t like it (the husband and toddler do not like horseradish and both actually spit out the dip). This will definitely be a go-to weeknight recipe for us.
Chicken Fingers with Honey-Horseradish Dip
16 saltine crackers, finely crushed
1/4 cup pecans, toasted
1/2 tsp salt
1/2 tsp pepper
2 tsp paprika
4 (6-ounce) skinned and boned chicken breasts
1 egg white
Vegetable cooking spray
Honey-Horseradish Dip (recipe follows)
Stir together first five ingredients.
Cut each breast half into four strips. Whisk egg white until frothy; dip chicken strips into egg white, and dredge in saltine mixture.
Place a rack coated with cooking spray in a broiler pan. Coat chicken strips on each side with cooking spray; arrange on rack.
Bake at 425 for 18 to 20 minutes or until browned (mine were cooked perfectly at 15 minutes). Serve with Honey-Horseradish Dip.
1/2 cup plain nonfat yogurt
1/4 cup coarse-grained mustard
1/4 cup honey
2 Tbsp prepared horseradish.
Stir together all ingredients.