Spicy Apple Chicken Strips With Mustard-Apple Dipping Sauce
Vegetable or canola oil, for drizzling over baking pan
1 — 14 oz bag Stauffer’s® Apple Pie Snaps, finely crushed
1/4 cup plain bread crumbs
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, or to taste
3/4 cup buttermilk
3 pounds skinless, boneless chicken breast halves, cut into strips
1/2 cup cinnamon flavor applesauce
1/2 cup apple jelly
1/3 cup spicy brown mustard
1/2 cup sliced green onions
Preheat oven to 375 F. Brush a large, rimmed baking sheet with oil.
In a large bowl, combine snaps, bread crumbs, cayenne pepper, and kosher salt.
Place in a shallow pan. Set aside.
In a large bowl, whisk together buttermilk and egg. Dip chicken strips one at a time in buttermilk mixture, then roll in snaps-bread crumb mixture to coat completely. Place in a single layer on a baking sheet (may need to use more than one baking sheet).
Bake 10-15 minutes, or until completely cooked through and no longer pink.
Meanwhile, in a medium bowl, stir together applesauce, apple jelly, and brown mustard.
Sprinkle green onions over baked chicken strips; serve with apple-mustard dipping sauce.
Makes 8-12 servings.