Honey Crunch Chicken with Honey Mustard Dipping Sauce by Jannine Fisk, Malden, MA – 1st Place Winner
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
- 2 tbsp coarse grain mustard
- ½ cup prepared dijon mustard
- 2 tsp lime juice
- 3 tbsp honey
- ¼ tsp chipotle powder
- Pinch salt
- Pinch black pepper
- 1 cup buttermilk
- 1 large egg
- 1 lb boneless, skinless chicken breasts
- 4 cups Malt-O-Meal Honey and Oat Blenders cereal, divided
- ½ cup finely chopped nuts (pecans, walnuts or a combo)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup flour
- ¼ cup honey
- Begin by making the dipping sauce: in a medium bowl, combine the coarse grain mustard, prepared dijon mustard, lime juice, honey, chipotle powder, salt and pepper and mix well. Cover and refrigerate while you prepare the chicken. Preheat oven to 375°. In a medium bowl, combine the buttermilk with the egg and beat lightly until combined. Place the boneless skinless chicken breasts in the bowl with this mixture and turn to coat. Let soak for 10 minutes.
- Meanwhile, place 2 cups of Malt-O-Meal Honey and Oat Blenders cereal in a large zip lock bag and crush with a rolling pin into very fine crumbs. Pour crumbs into a large, shallow bowl and add finely chopped nuts, salt, black pepper and flour. Mix well and set aside. Place the two remaining cups of Malt-O-Meal Honey and Oat Blenders cereal into another large shallow bowl. Remove the chicken from the buttermilk and egg mixture and place into the dry mixture that contains the finely crushed cereal, nuts and spices and coat well.
- Quickly dip the chicken back into wet mixture, then roll in the whole cereal flakes, pressing well. Repeat with remaining chicken pieces. Place breaded chicken pieces on a baking sheet that has been sprayed with non stick cooking spray. Bake for 15-18 minutes, depending on the size and thickness of the chicken pieces. Remove from oven and drizzle with honey. Serve alone or with chilled dipping sauce.
