Friday, August 22, 2014

Goldfish Cracker Chicken Strips

When I discovered this recipe for chicken tenders coated in cheese crackers I just had to give it a try. With a little dijon mustard mixed in with the eggs and some paprika sprinkled in with the cracker crumbs, these chicken strips are delicious. Here's how to make your own...

  • 2 cups goldfish crackers
  • 1 teaspoon paprika
  • 1 pound uncooked chicken tenders
  • 3 eggs
  • 2 teaspoons dijon mustard (plus more for dipping)
  • 1 cup flour
  • olive oil to grease the cookie sheet

Preheat your oven to 475. Start by crushing the crackers in a ziploc bag. Add the paprika and shake it up. Combine three eggs plus 2 teaspoons dijon mustard in a bowl and whisk. Make a little assembly line. Dip each tender into the egg mixture, flour, and the crushed crackers last. Line a cookie sheet with aluminum foil and spread a little olive oil on top. Place the coated tenders a few inches apart. 

Bake about 6-7 minutes on each side. Serve with dijon mustard for dipping.