Copycat Applebee’s Chicken Fingers With Paprika Honey Mustard Recipe

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Andrea Published: March 6, 2020 Modified: May 3, 2021

Adopt this simple and kid-friendly recipe into your regular routine. These chicken fingers are tender and go perfectly with the honey mustard dip. Serve over a bed of lettuce instead of with a side of fries for a healthier alternative!

How To Make Copycat Applebee’s Chicken Fingers With Paprika Honey Mustard

  • 6 boneless chicken breasts (cut into strips)
  • 1 egg
  • 1 cup buttermilk
  • 2 cloves garlic (minced)
  • 1 cup flour
  • 1 cup bread crumbs
  • 1 tsp. salt
  • 1 tsp. baking powder
  • Vegetable oil (for frying)

Paprika Honey Mustard Dip

  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • 1 tbsp mustard
  • ¼ cup honey
  • 1 tbsp white vinegar
  • ¼ tsp. paprika
  1. In a small bowl, whisk together the egg, buttermilk, and garlic.
  2. In a resealable freezer bag, pour mixture over the chicken, seal, and refrigerate for at least an hour.
  3. In a bowl, combine bread crumbs, salt, flour, and baking powder.
  4. Take the chicken from the liquid mixture and evenly coat with the breadcrumb mix.
  5. Transfer strips to a skillet with heated oil. Fry until the juices run clear and the breading is golden brown.
  6. Remove from oil, drain well and place on kitchen towels to absorb excess oil before serving.

Paprika Honey Mustard Dip

  1. In a separate bowl, whisk together mayonnaise, both Dijon and regular mustard, honey, vinegar, and paprika.
  2. Refrigerate until ready to serve.

How To Make Copycat Applebee’s Chicken Fingers With Paprika Honey Mustard

2.34 from 3 votes
Prep: 15 mins
Refrigerate: 1 hr
Cook: 20 mins
Total: 1 hr 35 mins
Serves:
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Ingredients

  • 6 boneless chicken breasts, cut into strips
  • 1 egg
  • 1 cup buttermilk
  • 2 cloves garlic, minced
  • 1 cup flour
  • 1 cup bread crumbs
  • 1 tsp. salt
  • 1 tsp. baking powder
  • Vegetable oil , for frying

Paprika Honey Mustard Dip

  • ¼ cup mayonnaise
  • ¼ cup Dijon mustard
  • 1 tbsp mustard
  • ¼ cup honey
  • 1 tbsp white vinegar
  • ¼ tsp. paprika

Instructions

  1. In a small bowl, whisk together the egg, buttermilk, and garlic.

  2. In a resealable freezer bag, pour mixture over the chicken, seal, and refrigerate for at least an hour.

  3. In a bowl, combine bread crumbs, salt, flour, and baking powder.

  4. Take the chicken from the liquid mixture and evenly coat with the breadcrumb mix.

  5. Transfer strips to a skillet with heated oil. Fry until the juices run clear and the breading is golden brown.

  6. Remove from oil, drain well and place on kitchen towels to absorb excess oil before serving.

Paprika Honey Mustard Dip

  1. In a separate bowl, whisk together mayonnaise, both Dijon and regular mustard, honey, vinegar, and paprika.

  2. Refrigerate until ready to serve.
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