Honey Nut Chicken Sticks Recipes

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HONEY NUT CHICKEN STRIPS

This recipe evolved out of a need one evening. My son wanted chicken strips for dinner, but, alas, I didn't have any on hand. So, to the pantry I went and discovered I did indeed have the ingredients to put together a yummy sweet & salty coating for chicken breasts. Voila, these honey nut chicken strips were born!

Provided by Melissa Sperka

Categories     Other Snacks

Time 35m

Number Of Ingredients 7



Honey Nut Chicken Strips image

Steps:

  • 1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray the foil with cooking spray and set aside. Crush the cereal and french fried onions together. Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size. I actually prefer to do this when the chicken is slightly frozen. After cutting, and for easy clean-up, I lay the chicken strips on a piece of aluminum foil.
  • 2. Season the chicken strips with salt and pepper. Pour 2/3 cup of honey mustard into a bowl. Using a pastry brush, brush each chicken strip with the honey mustard. Discard any remaining honey mustard after brushing the raw chicken. Pour the crushed cereal and french fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.
  • 3. Place the strips onto the prepared baking sheet and drizzle with melted butter/margarine. Sprinkle with paprika for a little color. Place the strips into the oven.
  • 4. Bake at 375 degrees for 19-20 minutes or until golden and crispy. Serve with additional honey mustard on the side for dipping. Yield: 12-14 strips Cook's note: For appetizers, cut into bite sized chunks and bake for 14-15 minutes. Serve with toothpicks for easy dipping.

1 1/2 lb boneless skinless chicken breasts or tenders
2 c honey nut cereal [i used honey nut chex]
1 c french fried onions [i used fresh gourmet garlic pepper]
2/3 c honey mustard plus additional for dipping
3-4 Tbsp melted butter or margarine
paprika
salt & pepper to taste

HONEY NUT CHICKEN

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18



Honey Nut Chicken image

Steps:

  • Preheat oven to 350 degrees F.
  • Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
  • Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
  • Pour flour out on a plastic board or plate.
  • Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
  • Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
  • Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

HONEY-NUT CHICKEN STIR-FRY

In Roswell, Georgia, Tammi McDonald combines honey, ginger and orange juice in a delightful sauce for sliced carrots, celery and strips of tender chicken. She tops off her delicious stir-fry with chopped peanuts for a fun crunch.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11



Honey-Nut Chicken Stir-Fry image

Steps:

  • In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. , Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.

Nutrition Facts : Calories 348 calories, Fat 11g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup honey
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
2 cups sliced celery
1-1/2 cups sliced carrots
4 teaspoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup coarsely chopped peanuts
Hot cooked rice, optional

HONEY NUT CHICKEN STICKS

Make and share this Honey Nut Chicken Sticks recipe from Food.com.

Provided by coconutcream

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Honey Nut Chicken Sticks image

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken tenders with salt and pepper. Place flour in a large shallow dish.
  • Coat chicken in flour.
  • Beat eggs and milk in a shallow dish.
  • Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor.
  • Transfer breading to a shallow dish.
  • Place a nonstick baking sheet near chicken breading station.
  • In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet.
  • When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through.

Nutrition Facts : Calories 473.4, Fat 15.2, SaturatedFat 2.8, Cholesterol 193.5, Sodium 355.9, Carbohydrate 38.2, Fiber 2.5, Sugar 5, Protein 43.8

2 lbs boneless skinless chicken breasts (tenderloins)
salt and pepper
1 cup all-purpose flour
3 eggs
milk, just a splash
2 cups Honey Nut Cheerios
1 cup breadcrumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended ( Montreal Seasoning)
1/4 cup vegetable oil

OVEN-FRIED CHICKEN

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6



Oven-Fried Chicken image

Steps:

  • Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
  • Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

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