Jamaican Chicken Fingers with Honey-Mustard Sauce
These oven-baked chicken fingers get their crunch from crushed cornflakes seasoned with jerk spice, so there is no frying and no pot of hot oil. The honey in the egg wash helps the coating brown and adds a faint sweetness against the heat. Lime peel stirred into the honey-mustard dressing cuts its richness, and sliced mango on the side suits the jerk flavors. The whole dish takes about fifteen minutes.
Instructions
Heat the oven to 450°F. Trim any fat from the chicken breast, then cut it lengthwise into strips about ¾ inch wide.
Whisk the egg whites and honey together in a shallow dish. In a second shallow dish, mix the crushed cornflakes with the jerk seasoning.
Dip each chicken strip in the egg mixture, then roll it in the seasoned cornflakes until coated all over. Lay the strips in a single layer on an ungreased baking sheet.
Bake at 450°F for 11 to 13 minutes. The chicken is done when it is tender and no longer pink inside.
While the chicken bakes, stir the honey-mustard dressing and grated lime peel together in a small bowl. Serve the chicken warm with the mango slices and the lime dressing for dipping.
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