Honey Mustard Chicken Fingers Ala Steph Then Larry

This is a two meal post, but it’s about the same ingredient. I really like blogging, but when it comes to cooking and seeing what many of you do, I feel like a serious cooking hack. But I'll keep plugging along, learning from you as I go.

When I saw the post for these over on Plain Chicken, I book marked it and Monday was the night to try it. We had boneless, skinless chicken breasts in the freezer that needed to be used and I was intrigued by the crispy looking coating achieved in the oven. I’m generally disappointed with oven-roasted items and usually prefer fried or sautéed. Bev was the cook tonight and she made 4 breasts worth so we’d have some leftovers. She followed the recipe as written except used half the cayenne and rather than cooking to time she pulled them at a 160-165 internal temperature. We like our chicken to be moist and being a BBQer has turned me into a fanatic about cooking to internal temp. Here is a picture of my plate including a little ranch dressing for a dipping sauce. I'd already eaten the Caesar salad.



Check out Steph’s site for a better picture. She’s a better photographer and hers were a little more golden - ours would likely have been with a little more oven time. They turned out crispy (gotta love those Panko bread crumbs) and very tasty and this is a keeper recipe – although I might have to deep fry just one next time for a little test :). We had extra of the wet ingredients, which we will look for something else to use it on.

If you’ve been following my blog for a while, you know I really like breakfast food – it’s probably my favorite. When I was a poor college student, I discovered eggs were cheap and very adaptable and when I couldn’t afford anything else, it was nearly always a meal of eggs scrambled with something. Too this day, one of my favorite breakfast meals is to see what I can find in the frig and make either an omelet or scrambled eggs out of it – scrambled is easier with virtually the same taste. I see the eggs as the flavorful binder that holds all the other stuff together.

I had already planned Tuesday’s breakfast when I went to bed Monday night – it was to be a scramble using a leftover chicken finger, some sautéed onions and peppers left from the Philly cheese steaks, a dash of cream, and some cheddar cheese. I like to put a little cream or half-and-half in my eggs as I think it makes them moister, creamier and fluffier – and most importantly, that’s the way grandma showed me. Here are a few shots of the process and the final product.




I thought it was delicious.

Have a great day and I love to get comments.

Larry