Honey Crunch Chicken Fingers

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yields: 10

Crunchy chicken paired with two unique sauces, Apricot Ketchup and Creamy Honey Mustard.

Ingredients:

• 1 pound Kirkwood Chicken Tenders
• 1 1/2 teaspoons Stonemill Essentials Iodized Salt, divided
• 3/4 teaspoon Stonemill Essentials Ground Black Pepper, divided
• 2 1/2 cups Millville Honey Crunch & Oats Cereal
• 1 Goldhen Large Egg
• 1/2 cup Berryhill Honey

Directions:

1. Preheat oven to 350°.
2. Rinse chicken and pat dry with paper towels; season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
3. Using a large plastic bag and a rolling pin, or a food processor, crush cereal until fine but still has some crunchy texture. Pour onto a large sheet tray and set aside.
4. Beat eggs, and then add honey and remaining salt and pepper.
5. Pour into a shallow bowl or pie plate and set aside.
6. To assemble, dip chicken tenders into egg mixture, then into crushed cereal. Place on a sheet tray and bake for 15-20 minutes or until chicken is golden brown and has reached 165°. Flip halfway through cooking time.
7. Serve with creamy honey mustard and apricot ketchup for dipping.

 

Creamy Honey Mustard

Prep time: 5 minutes
Total time: 5 minutes
Yields: About 5 tablespoons

Ingredients:

• 2 tablespoons Burman's Dijon Mustard
• 1/4 cup Burman's Mayonnaise
• 2 tablespoons Berryhill Honey

Directions:

1. Combine Dijon mustard, mayonnaise and honey.
2. Serve with chicken.

 

Apricot Ketchup

Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes
Servings: 10

Ingredients:

• 12 ounces Southern Grove Dried Apricots
• 29 ounces Happy Harvest Diced Tomatoes, drained
• 1 1/2 cups white onion, chopped
• 3 cloves garlic, minced or pressed
• 1 cup Berryhill Honey
• 1/2 cup Tuscan Garden White Vinegar
• 1 teaspoon Stonemill Essentials Iodized Salt
• 1/2 teaspoon Stonemill Essentials Ground Black Pepper
• 1/2 teaspoon Stonemill Essentials Allspice*
• 1/4 teaspoon Stonemill Essentials Paprika

Directions:

1. Place dried apricots into a medium pot with 2 cups water. Bring water to a boil, cook for 5 minutes, then remove from heat and cover. Let sit for 15-20 minutes or until very soft. Drain.
2. In a large pot, combine apricots, tomatoes, onion and garlic. Bring to boil, then simmer for 30-40 minutes or until mixture has become very soft and mushy.
3. Puree in a food processor, and then press through a fine sieve. Discard pulp.
4. Place puree in a large pot with remaining ingredients. Simmer 30-40 minutes or until mixture has thickened to the consistency of ketchup.
5. Serve chilled or at room temperature alongside Honey Crunch Chicken Fingers.

Recipes courtesy of Chef Kates,
ALDI Test Kitchen

*These are Special Buy items that are only in stores for a limited time and may no longer be available.