These chicken fingers may look kidsy but they are a winner with my husband so we have them all the time. It’s a healthier way to eat crumbed chicken because it is baked, not fried. And the chilli in the bbq sauce gives it a little kick.
If making for children, you may want to use a regular or smokey mild bbq sauce.
The honey mustard yoghurt is a yummy dip for the chicken and you can also try it with potato wedges or in sandwiches.
Spicy bbq chicken fingers with honey mustard yoghurt
2 x 200g chicken breasts, thickly sliced
1/4 cup store-bought spicy bbq sauce
salt and pepper
1 cup dried breadcrumbs
2 teaspoons dried mixed herbs
olive oil spray
sweet potato chips, salad, corn or whatever else you fancy to serve
honey mustard yoghurt
1/2 cup greek yoghurt
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon garlic salt
Preheat oven to 220°C (fan-forced). Line a large baking tray with baking paper. Combine chicken and bbq sauce in a bowl. Season. Combine breadcrumbs and herbs in another bowl. Dip the chicken into the crumb mixture, coating well. Shake off any excess and place on tray. Spray with olive oil. Bake for 10 minutes, until golden and cooked through.
Combine all ingredients for the honey mustard yoghurt in a small bowl. Season. Serve the chicken with the yoghurt dip, and any sides that take your fancy.
Serves 2
oOo This chicken would also be delicious wrapped in tortillas or lettuce leaves.
