Baked Chicken Fingers with Yogurt and Mustard Sauce: Crispy Snack Recipe
I admit that I am not very battered because at home I am lazy to prepare them, and eating outside I do not trust much of the preparation unless it is a trusted place. But from time to time I also want to prepare an informal snack to devour with my hands, such as these baked chicken fingers with yogurt and mustard sauce, which save us frying and are very crisp.
There are only two important points: marinating the chicken with a mixture of egg and other ingredients that leave the meat tender and tasty, and preparing a rustic batter with texture. For this I recommend crushing hard or toasted bread at home, combining it with oat flakes and corn flour - not cornstarch -, which help to obtain a crispier result.
IngredientsFor 2 persons
- Chicken breast in thick fillets 2
- Egg 1
- Milk 50 ml
- Dijon mustard 15 ml
- Harissa or similar hot sauce 5 ml
- Sweet or spicy paprika 2 g
- Homemade breadcrumbs, preferably 60 g
- Oatmeal 40 g
- Uncooked yellow corn flour 30 g
- Ground black pepper
- Extra virgin olive oil
- Natural yogurt for the sauce 250 g
- Dijon mustard for the sauce 50 ml
- Mayonnaise (optional) 20 ml
- Honey 5 ml
- Sweet or spicy paprika, to taste
- Garlic granulated to taste
How to make baked chicken fingersDifficulty: easy
- Total time 40 m
- Elaboration 20 m
- Cooking 20 m
- Repose 30 m
Dry the breasts with kitchen paper, remove any excess fat and cut into strips of a finger thick. Beat the egg and mix in a bowl or deep dish with the milk, the mustard, the harissa, a little olive oil and the paprika. Introduce the chicken and make sure it is well covered. Cover with plastic wrap and let stand for at least 30 minutes.
Preheat the oven to 200ºC and prepare a tray or dish greasing it with olive oil. Grate the bread or crush it with a food processor, or directly use bread that we already have at home. I prefer to take advantage of it to make it homemade, reserving a good bread and letting it dry. Better if we have an irregular and somewhat thick texture.
Combine with oat flakes and cornmeal. Use only oat flakes if we do not have corn flour, or it is also possible to use a very fine polenta. Season and mix very well. It is necessary to try, yes, that the oat flakes are fine. They can be crushed a little with bread if necessary.
Drain each chicken strip and coat with the bread and cereal mixture. Leave on the prepared tray. Spray with a little olive oil, or paint gently using a kitchen brush. Bake for about 18-20 minutes, until golden brown.
For the sauce, simply beat all the ingredients well until you have a homogeneous combination. Try to adjust the ingredients to taste and add salt.
With what to accompany the chicken fingers
These crispy baked chicken fingers can be shared as a snack or starter on any menu, although they can also be taken for dinner accompanied by a good salad or grilled vegetables, since we have the oven on. It is preferable that there are no leftovers because the batter will no longer be so crispy.none: Meats And Birds Fish Vegetables And Legumes