Crispy Honey Dijon Chicken Sandwich Recipes

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350F. Move rack to middle position.
• Season chicken with salt and pepper. Heat the oil in a large skillet.
• When the oil is hot, add the chicken to the skillet skin-down. Cook for 8-10 minutes then flip it and cook it for an additional 4 minutes. Remove chicken from pan and set aside.
• Deglaze the pan with the wine and mustard, stirring constantly until you've got a smooth sauce. Stir in the chicken broth, garlic, honey, Italian seasoning, butter, and salt & pepper to taste.
• Add the chicken back in the pan and cook it in the oven for 45 minutes.

CRISPY HONEY DIJON CHICKEN SANDWICH

Steps:

• 1. Mix the honey dijon mustard together with the eggs, then add a touch of water to thin the batter a little.
• 2. Dip the chicken pieces into the mixture then coat the chicken with bread crumbs.
• 3. Add chicken (three at a time) into a pan of hot oil and cook for 15 minutes, turning the chicken every five. Continue this until all the chicken is cooked.
• 4. Place chicken on a bun and put whatever toppings and condiments you desire. I chose lettuce and chipotle mayo.

CRISPY DIJON CHICKEN

Steps:

• In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and cheese. Roll the chicken in yogurt mixture, then in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 170°.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

CRISPY BAKED HONEY-GARLIC CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place beaten egg in a shallow dish and season with salt and pepper. Place bread crumbs in another shallow dish.
• Dunk each piece of chicken in the beaten egg mixture, then coat well with bread crumbs. Transfer breaded chicken on the prepared baking sheet and repeat the process with remaining chicken.
• Bake in the preheated oven until golden and no longer pink in the centers, about 20 minutes.
• While the chicken is baking, combine honey, soy sauce, garlic, and Sriracha in a small saucepan over medium heat; bring to a boil. Reduce to heat and simmer for 3 to 4 minutes, stirring every so often.
• Remove cooked chicken from the oven and transfer to a shallow dish. Pour the sauce over top and toss until all chicken pieces are well coated.

FRIED CHICKEN SANDWICH WITH HOT HONEY

Steps:

• Fried Chicken:.
• In a shallow baking dish whisk together flour, paprika, salt and pepper.
• Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
• In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
• Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
• Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
• Hot Honey:.
• In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
• Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
• Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
• Place in the preheated oven and bake for 30 minutes.
• Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
• Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
• After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
• Remove the lemon slices and spoon the heated sauce over the chicken.
• Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
• Serve immediately.

CRISPY HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°F.
• Coat a 9 x 13 inch baking pan with nonstick cooking spray.
• In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
• Place corn flake crumbs in another small mixing bowl.
• Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
• Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.