Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

Although these chicken fingers are much healthier than fried, you won't think about it: They taste fantastic!

Ingredients:

14 oz FRENCH'S® Classic Yellow® Mustard

6 oz FRENCH'S® French Fried Onions

2 lb Boneless, Skinless Chicken Breasts

2 tsp Garlic

4 cup Buttermilk

1/2 cup Frank's Redhot Sauce

2 oz Eggs

4 oz Pretzels

2 tbsp salt

1 tbsp pepper

Directions:

Mince the garlic into a large sealable plastic container. Add the salt, buttermilk and hot sauce. Add half the mustard and whisk together. Cut each breast into 3 or 4 strips of the same size. Toss all strips in marinade to coat. Seal lid tightly, pressing out as much air as possible. Let it marinate for 15 minutes. Set the oven to 425 F. In a shallow bowl, beat 2 eggs to incorporate, then whisk in the remaining mustard until well combined Spray a baking rack with oil and dust with flour. Line a baking pan with foil. Place the rack in the pan. Remove meat from marinade and shake off the excess. Arrange in a single layer on rack, leave enough space between the pieces for even browning. Put the pan in oven to dry out the marinade for 10 minutes. In a food processor, pulse the pretzels into small crumbs, but do not turn into dust. Add the onions and pulse a few times to break up. Do not over-process or onions will get soggy. Once it is combined, turn the crumb mix out into another shallow bowl. Remove the pan from the oven and place next to your egg wash and crumb bowls. Using tongs in your left hand, put the first piece of chicken into the egg wash & turn to coat. Put the second piece into the egg wash. Pick up the first piece and shake off the excess. Lay it in the crumb mix and press lightly to coat (don't turn it, yet). Turn the second piece in the egg wash to coat. Put the third piece in the egg wash. With your right hand (no tongs), turn the first piece in the crumb mix, but be careful not to get too much egg wash on your fingers. Press lightly to coat, then shake off the access. Put the chicken finger back on the rack. With the tongs (left hand), pick up the second piece and shake off the access egg wash. Lay in the crumb mix and press lightly to coat. Turn the third piece (in the egg wash) to coat. Lay the fourth piece in the egg wash. With your right hand (no tongs), turn the second piece in the crumb mix, just like the first. Put it back on the rack, leaving space between the pieces. Repeat the whole process, from egg wash to the crumb mix to the rack, until all the chicken is coated. Put the pan back in the oven and roast for 18 to 20 minutes, until the meat is firm and the breading is well browned. Be careful not to overcook, the meat will continue cooking for a few minutes out of the oven. Let the chicken rest on the counter for at least 5 minutes before serving.
that's 2 eggs, not 2 ounces of eggs! The fried onions provide great flavor, the pretzels make the breading nice and crunchy - even after a few days in the fridge. If you don't plan to eat them today, take them out of the oven before they get too browned. Then you can warm them up in the toaster oven when you serve them.