Sunday Dinners: Something Old: Crunchy Parmesan Chicken Strips & Honey Mustard Dressing

It's been a pretty great week up here. I had a job interview on Friday and got an offer! And then tonight Chase and I made our own pasta sauce from scratch, and it was, well, mmmmm! That recipe will be up Thursday.

For now, enjoy something from the archives. These chicken strips are so straightforward that my younger sister, who is both a picky eater and shy about cooking, has made them more than once. For her, that's saying something! Hope you enjoy them as much as she and I do.

Happy cooking!

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Crunchy Parmesan Chicken Strips & Honey Mustard Dressing June 28, 2009

Chase and I didn't get around to cooking on Father's Day evening last weekend, as he was out of town being a good son and I was in town being a bad daughter but a good student.

Anyway, Chase was craving something crunchy this time around, and we had buttermilk left over from Garrett's birthday cake, so we found this recipe on the Food Network site.

We decided that we really didn't want to dip chicken in a vinaigrette, though, and found a fantastic, and super easy, recipe for honey mustard dressing instead.

Here are the recipes with the modifications we made:

Crunchy Parmesan Chicken Strips

1 ½ lbs chicken tenders

1 cup buttermilk

¾ cup Italian-style seasoned bread crumbs

1 ½ cups Parmesan cheese

3 Tbsp olive oil

Directions

1. Preheat your oven to 500 degrees.

2. Line two large baking sheets with aluminum foil and brush the foil with olive oil.

3. Pour the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Set aside and let stand for 15-30 minutes.

4. Meanwhile, make the honey mustard dressing (below).

5. Mix bread crumbs and Parmesan cheese in a separate bowl.

6. Remove the tenders from the buttermilk and dredge them in the bread crumb mixture, pressing to coat completely. Place the tenders on the prepared baking sheets.

7. Drizzle the tenders with the remaining 2 Tbsp of oil.

8. Bake in the oven for about 12 minutes, until golden brown.

9. Serve with honey mustard dressing.

Honey Mustard Dressing

2 Tbsp yellow mustard

3 Tbsp honey

¾ cup Miracle Whip (or mayo)

2 Tbsp orange juice

2 Tbsp lemon juice

Directions

1. Combine all ingredients and stir well.

2. Enjoy.

3. Refridgerate between enjoyments.

Conclusion: This was almost impossibly tasty for how easy it was. The whole thing took only half an hour, and was all but foolproof. Not only that, the chicken was crunchy and not at all greasy, and the honey mustard was probably the best I've ever had. Great simple summer food. Make this meal!