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Cheddar Cornbread Chicken Fingers with Jalapeño Honey Butter Recipe

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3.8 from 11 reviews

Deliciously crispy Cheddar Cornbread Chicken Fingers served with a unique and flavorful Jalapeño Honey Butter dipping sauce. This recipe combines a savory cheddar cornbread crust with tender chicken tenders, all baked to golden perfection and complemented by a sweet and spicy butter sauce that adds a perfect kick.

Ingredients

Cheddar Cornbread

  • 1 cup whole wheat pastry flour
  • 1 cup finely ground cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons honey
  • ½ cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 egg
  • ¾ cup fresh or frozen corn kernels
  • ¾ cup sharp cheddar cheese, shredded

Chicken Fingers

  • 2 cups cubed cornbread
  • 3 tablespoons unsalted butter, melted
  • 1 ½ pounds boneless skinless chicken tenders
  • ½ cup buttermilk
  • ¾ cup finely crushed cheddar cheese crackers (Cheez-It or Goldfish)
  • 1 teaspoon seasoned salt
  • Pepper to taste
  • Olive oil spray or brush (for baking sheet)
  • Cooking spray or olive oil mist (for spraying chicken)

Jalapeño Honey Butter

  • ½ cup honey
  • 2 tablespoons salted butter
  • 2 jalapeños, sliced

Instructions

  1. Prepare Cheddar Cornbread: Preheat oven to 400°F. Grease an 8×8-inch Pyrex pan. In a bowl, combine whole wheat pastry flour, cornmeal, baking powder, and salt. Add honey, melted butter, buttermilk, and egg; stir until smooth. Fold in corn kernels and shredded cheddar. Pour batter into prepared pan and bake 25-30 minutes until golden and cooked through. Let cool completely before slicing.
  2. Toast Cornbread Crumbs: Preheat oven to 400°F. Line a baking sheet with foil and lightly grease with olive oil. Crumble cooled cornbread into fine crumbs over the baking sheet. Drizzle melted butter over crumbs, toss to coat. Toast in oven for 10-15 minutes, stirring occasionally until golden and crisp. Remove from oven, increase oven temperature to 475°F.
  3. Prepare Chicken Coating: In a bowl, combine buttermilk and chicken tenders, tossing to coat well. In a shallow bowl, mix half of the toasted cornbread crumbs with crushed cheddar cheese crackers, seasoned salt, and pepper. Remove each tender from buttermilk and dredge through crumb mixture, pressing gently to adhere.
  4. Bake Chicken Fingers: Arrange coated chicken tenders on the prepared baking sheet without crowding (use two sheets if necessary). Lightly spray or mist the fingers with cooking spray or olive oil. Bake for 10-12 minutes, then carefully flip using tongs and spray the other side. Continue baking 10-12 minutes until golden and cooked through.
  5. Make Jalapeño Honey Butter: In a small saucepan, combine honey, salted butter, and sliced jalapeños. Bring to a low boil over medium heat and cook for 1 minute. Remove from heat and let cool slightly. Serve as a dipping sauce for chicken fingers. Leftover sauce is great on biscuits or sandwiches.

Notes

  • Allowing the cornbread to cool completely before crumbling ensures crispier crumbs for the chicken coating.
  • Adjust the amount of jalapeños in the honey butter to control the level of spiciness.
  • To avoid overcrowding the baking sheet, use two trays to ensure even cooking and crispiness.
  • Use sharp cheddar cheese crackers like Cheez-It or Goldfish for the best texture and flavor in the crumb coating.
  • This recipe can be doubled for larger gatherings and the jalapeño honey butter can be stored refrigerated for up to one week.

Find it online: http://recipesbyliza.com/cheddar-cornbread-chicken-fingers-with-jalapeno-honey-butter-recipe/