Finger Lickin’ Blueberry Mustard Chicken Fingers with Steamed Barbeque Broccoli

There will be none left over…better make double what you think you should!  The dipping sauce is simply divine. The broccoli gives a lightness to an otherwise heavy dish. And, who can say no to fried chicken?


For the chicken fingers:

  • about 2 cups vegetable oil(or peanut oil)
  • 1 egg
  • 2 T Brownwood Farms Famous Kream Mustard (Add to Cart)
  • 1 cup buttermilk
  • 1 t garlic powder
  • 1 T Kosher salt
  • 2 cups panko crumbs (Japanese bread crumbs)
  • 3 skinless, boneless, chicken breasts, cut into 1 inch wide strips

For the broccoli:

  • 1 bunch broccoli, cut into florets
  • 2 T Brownwood Farms Barbeque Mustard Glaze (Add to Cart)

For the sauce:

  • ½ jar Brownwood Farms Famous Kream Mustard (Add to Cart)
  • ⅓ jar Brownwood Farms Blueberry Premium Pie Filling


  1. Put chicken strips in a resealable plastic bag.   Whisk together egg, buttermilk, mustard, and garlic powder.   Pour mixture in with chicken and refrigerate for up to 4 hours.
  2. In another plastic bag, mix the panko, and 1 T of kosher salt.
  3. Put chicken in the panko bag and liberally coat.
  4. In a thick-bottomed skillet, heat 1 inch of vegetable oil (or oil of your choice) until the temperature reaches about 340 degrees. Fry the chicken tenders until golden brown and crispy, turning once (about 5 minutes), then drain on a cooling rack or paper towels.
  5. Meanwhile bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli and cover;  steam until crisp and tender, about 8-10 minutes. As soon as the broccoli is finished, mix in the Barbeque Mustard Glaze (Add to Cart).
  6. Mix the two Brownwood sauces together to make your dipping sauce and enjoy!

Total time: 35 minutes