A recipe for easy crunchy chicken with a honey mustard sauce, I made the other night.
- I used 2 chicken breasts with the skin off.
Remove the tenderloin and cut the breast into similar size pieces. I got 10 pieces. Beat 2 eggs together - we are lucky to have fresh eggs straight from the chooks. Place 1 cup chips and 1 cup of cornflakes - doesn't have to be Kellogs can be no name, in a medium freezer crush together by hand until it is mostly pieces the size of a 5 cent piece or smaller. You can use a combination of both or all cornflakes - this doesn't give it the really crunchy flavour but is still quite nice or all chips. Place a cake rack on a tray. Dip chicken into the beaten egg, then drop into crumbs, push down into crumbs to ensure that you get plenty stuck on. Then put onto the rack. Bake 180.c fan forced or 2oo.c without fan. It took about 20-25 mins to cook. I carefully turned them after 15 minutes to get crunch on both sides.
Honey mustard sauce - while the chicken is cooking place 1/4 cup water, 2 tbsps honey , 1 tsp seeded mustard & 3 heaped tsps dijon mustard in a small saucepan. Bring to the boil simmer until thickened slightly 5 - 7 minutes, can take less time so watch it. Check for flavor you may prefer more mustard or honey. Tip into a small dish to dip you chicken into when cooked.
You can make the chicken but don't cook it, then freeze them for a later date.