I love to recreate recipes that are childhood favorites. Most of the kids I know love chicken strips (or nuggets) and fries. It’s inevitable! When I was a kid it was also a favorite for me, and I actually know grown adults who will just order chicken strips and fries at every new restaurant they go to. It’s just one of those meals that’s easy and comforting, so I decided to spruce it up a bit! For this sponsored post I’ll be using the Foster Farms Simply Raised thin-sliced boneless skinless chicken breast fillets for my honey mustard crispy chicken wrap recipe that I’m serving with sweet potato fries.
The main ingredient for this recipe is the chicken strips. They had to be tasty and juicy, with breading that’s anything but soggy. Since today’s New Comfort Food is all about fresh and locally grown ingredients and healthier techniques, I’ll be baking the chicken strips and adding tons of color to this meal by putting the chicken in a wrap with fresh veggies and a homemade honey mustard sauce. I was inspired by Foster Farms’ Never Fried Chicken Sandwich that uses baked and breaded chicken, served with a delicious kick and lots of colorful veggies. It’s sort of everything I would want in a sandwich, since colorful meals make me ridiculously giddy.
I also used Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets. It’s a premium ingredient that I not only feel great about eating but also feel great feeding to my family. Foster Farms Simply Raised line of chicken products are locally grown right here on the West Coast with no antibiotics ever and are 100% vegetarian fed. This chicken is a great start to all of your New Comfort Food meals!
The key to a good baked and breaded chicken is to toast your bread crumbs. I prefer using Panko bread crumbs because they’re naturally crispier and they provide such a great texture. Season up the buttermilk and let the chicken soak up all of that goodness, then roll it around in some toasted Panko crumbs and sprinkle with some crushed almonds. The result is a tasty, juicy chicken strip that’s crunchy and golden – the perfect star for my colorful wrap!
To me, comfort food first and foremost has to taste good. Seasoned to perfection, melt in your mouth flavor, and visually appealing – that’s what comfort food is all about. This crispy chicken wrap takes a traditional go-to meal of chicken strips and fries to another level by literally wrapping it up in colorful veggies and using a delicious alternative for traditional fries. The sweet potato fries are also baked, instead of fried, and they naturally have such a wonderful flavor. That bit of sweetness is really brought out by using grapeseed oil with a touch of olive oil to bake the fries at a higher heat, and they’re just lightly seasoned with some of my favorite flavors. The honey mustard sauce finishes it all off with a perfectly sweet flavor and a crisp tang that just balances it all so well. The finished product is colorful and tasty, and I feel fabulous feeding my family a meal like this for lunch or even a light dinner. That’s what The New Comfort Food is about to me!
Ingredients for Crispy Baked Chicken Strips:
- 1 1/2 cups lowfat buttermilk
- 2 tablespoons flour
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried basil
- 1 1/2 lb Foster Farms Simply Raised Thin-Sliced Boneless Skinless Chicken Breast Fillets, cut in half lengthwise
- 2 cups toasted panko bread crumbs
- 1/2 cup chopped almonds
- olive oil spray
Ingredients for Honey Mustard Dressing:
- 1/2 cup fat free mayonnaise
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons vinegar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- dash of salt
Ingredients for Sweet Potato Fries:
- 2 large sweet potatoes, peeled and cut into fry shapes
- 3 tablespoons grapeseed oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pink Himalayan sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Ingredients for Honey Mustard Crispy Chicken Wrap:
- 1 Sun-Dried Tomato flavored wrap
- 2-3 butter lettuce leaves
- 2 tomato slices, halved
- 1-2 crispy chicken strips (recipe above)
- 1/4 cup carrot strips
- 2-3 tablespoons honey mustard sauce (recipe above)
Begin by making the chicken strips. Spread the Panko breadcrumbs on a baking sheet and spray lightly with a cooking spray. Toast them in the oven for about 3-5 minutes at 400 degrees. Keep the oven on, you’re going to need it for the chicken too! In a medium dish, combine the buttermilk, flour, Dijon mustard, paprika, salt, garlic powder, lemon pepper and dried basil. Mix the ingredients, then place the chicken in the dish, making sure it’s completely covered in the seasoned buttermilk. Allow it to sit for about 15 minutes or so, then it’s time to begin!
Then place on a baking sheet lined with foil, sprayed with cooking spray (I used Olive Oil spray). Repeat for each chicken strip, then sprinkle the tops with crushed almonds and spray the top of the chicken strips with a light coat of the cooking spray. Bake 13-15 minutes.
Prepare the sweet potato fries. Peel the sweet potatoes and cut lengthwise into strips in the shape of fries. Add them to a dish and drizzle with grapeseed oil and a bit of olive oil. Mix them up so the oil is over all of the fries, then season them up.
Line another baking sheet with foil, and lay all of the fries out individually, adding more seasonings if needed. Bake at 400 degrees for 10 minutes, then flip over the fries and bake another 8-10 minutes.
Do you have a favorite meal from childhood that you’ve spruced up?
This is a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.