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Did you know that we eat with our eyes? It’s true! They did research with a group of sommeliers, basically professional wine tasters, (what a job!) to determine how much this is true. These professionals received white wine that was dyed red to taste and describe. Shockingly, they described the wine the way in which one would describe a red wine as opposed to a white wine. Even experts taste with their eyes.
Scrambling around making dinner last week, I decided to grab a shot of my crispy chicken fingers, one of my family’s favorites. This less than perfectly curated picture was meant to just share the story of my dinner on social media. I shared it to give the “hack” of using a wire cooling rack when baking crispy chicken fingers to get that perfect crunch on both sides that usually only comes from frying. I thought, like usual, my crispy chicken fingers would get a few likes and comments but I didn’t expect the response that I received. The people have spoken, this picture is real life, and apparently you think it’s real awesome. This recipe is truly one of my favorites so it is so exciting to have it finally on the website. I promise to provide some updated pictures soon, but in the meantime, here is that killer recipe you all have been asking for!
A couple of things that make this recipe unique:
The breading is egg-free which is great for those needing to avoid eggs. It also has flaxseed in it, which provide extra fiber and gut healing benefits in an other-wise gut neutral dinner entree. I usually thin out the reserved sauce with a little olive oil and use it to dress my salads.
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- 1.5 pounds skinless chicken breasts about 2-3
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1/4 cup mustard I like to use 1/2 regular mustard and 1/2 Dijon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1.5 cups bread crumbs
- 1/2 cup Ground Flaxseed
- Preheat oven to 400 degrees. In a bowl, combine yogurt, mustards, honey, and spices. Stir together. Reserve ¼-1/2 cup sauce for dipping or salad dressing. Pour the remaining marinade into a large ziplock bag.
- Slice chicken breasts diagonally into ½ inch thick strips, can also slice each strip into 3-4 chunks to make popcorn chicken that cooks quicker. Place chicken into a ziplock bag. Refrigerate in marinade for at least 30 minutes, but can leave for up to 48 hours.
- Line a large baking sheet with foil. For extra crispy chicken, place wire cooling racks on top and spray with non-stick spray. This allows the bottom of the chicken to cook and crisp too. Pour the bread crumbs and flax seeds in a wide shallow bowl, or 8x8 pan.
- One by one, coat the chicken with the bread crumb mixture. Do not wipe off excess honey mustard sauce before adding coating. The extra sauce helps the bread crumbs to stick. Place the breaded strips on the prepared wire wrack. Discard leftover marinade. Bake the strips until they are golden brown (about 30 minutes for strips and 20 minutes for popcorn chicken).