Ingredients
-
1
-
1/4
-
1
-
2
-
1
-
2
-
1
-
1/2
-
1/2
-
2
-
2
-
1
-
4
-
-
Directions
Chicken Fingers Remoulade, use a ziploc bag to coat the chicken pieces instead of a bowl , 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
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Steps
|
1
Done
|
In a Bowl, Combine the Mayonnaise, Chives, Horseradish, Mustard, and Lemon Juice. |
|
2
Done
|
Cover; Chill For 30 Minutes. |
|
3
Done
|
Meanwhile, Preheat Over to 425. |
|
4
Done
|
Spray a Large Baking Sheet With Vegetable Cooking Spray. |
|
5
Done
|
For Chicken Fingers, in a Shallow Dish, Combine Bread Crumbs, Garlic Salt, Cayenne Pepper and Oregano; Mix Well. |
|
6
Done
|
in a Small Bowl, Beat Together Eggs, Olive Oil and Water. |
|
7
Done
|
Cut Each Chicken Breast Into 1" Strips. |
|
8
Done
|
Dip Chicken Strips Into Egg Mixture, Allowing Excess Egg Mixture to Drip Back Into Bowl. |
|
9
Done
|
Dredge Chicken in Crumb Mixture, Turning to Coat Evenly. |
|
10
Done
|
Place Chicken Fingers on Prepared Baking Sheet. |
|
11
Done
|
Bake Chicken, Turning Halfway Through Cooking, Until Golden Brown, About 15 Minutes. |
|
12
Done
|
Serve the Chicken While Hot With the Remoulade Sauce on the Side. |
