Crispy Baked Chicken Fingers with Honey Mustard Sauce
These crispy baked chicken fingers dive into a tasty honey mustard pool – it’s a delicious adventure for your taste buds!
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Crispy Chicken Fingers with Honey Mustard Sauce
Many nights are busy when the whole family is home and it’s time for dinner. We also don’t fuss too much when it comes to ingredients that take too much time to prepare, either.
These chicken fingers are lean, crispy, and full of flavor, thanks to the golden breadcrumbs and tasty seasoning. And the sauce? Well, it’s a mix of sweet honey, zesty mustard, and creamy goodness. It’s all about simple, tasty, and a whole lot of fun in the kitchen! Get ready to enjoy some yummy bites!
Equipment for Breaded Chicken Fingers
- large ziploc bag
- sharp knife
- parchment paper
- baking sheet
- non-stick baking spray
- tongs
- mixing bowl
- whisk
- cooling wire rack
Ingredients for Baked Chicken Fingers
For the Chicken Fingers:
- Boneless Skinless Chicken Breast:
- Lean and Lovely: Chicken breast, the lean powerhouse, brings protein to our crunchy stars.
- Panko Breadcrumbs:
- Golden Crunch: Panko breadcrumbs make a crispy, golden hug for our chicken.
- Flour:
- Bind-it-All Agent: Flour helps the breadcrumbs stick, giving each finger a crispy coating.
- Italian Seasoning:
- Mediterranean Charm: Italian seasoning adds a touch of Mediterranean flavor.
- Garlic Powder:
- Aromatic Allure: Garlic powder adds a savory aroma.
- Dried Chili Flakes:
- Subtle Spice: Dried chili flakes bring a playful kick.
- Onion Powder:
- Sweet Savory Twist: Onion powder adds sweet savory goodness.
- Seasoned Salt:
- Balanced Bliss: Seasoned salt ensures a perfect balance of saltiness.
For the Honey Mustard Sauce:
- Honey:
- Liquid Gold Sweetness: Honey adds a touch of liquid gold sweetness.
- Dijon Mustard:
- Bold and Tangy Kick: Dijon mustard gives a bold, tangy kick.
- Yellow Mustard:
- Classic Zesty Fun: Yellow mustard adds classic zesty fun.
- Mayonnaise:
- Creamy Dreaminess: Mayonnaise brings a creamy, dreamy texture.
Each ingredient in these Crispy Baked Chicken Fingers with Honey Mustard Sauce is a flavor hero, creating a simple and delightful tale on your plate.
How to Make Homemade Chicken Fingers
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Preheat oven to 375.
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In a bag or deep dish, combine flour, panko and all seasonings. Mix very well.
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With a sharp knife, carefully slice the chicken breasts into strips, lengthwise, about ½” thick.
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Coat each chicken strip with the panko seasoning. Lay them out on a parchment-lined baking sheet.
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If there is extra coating left over, lightly press some into the tops of the chicken strips for more seasoning.
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Give the strips a light spray with non-stick vegetable spray. This helps with browning and crisping up in the oven.
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Bake them for approximately 15 minutes. Flip to the other side and bake for another 5 minutes. If more browning/crisping is desired, pop them under the broiler for 2 minutes, but watch they don’t burn.
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While they are baking, in a bowl, put the honey in the bottom. Place in the microwave for 20 – 25 seconds to heat and get more liquidy.
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Carefully add the rest of the sauce ingredients except the mayonnaise. Whisk well.
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Add the mayonnaise after the honey mixture has cooled slightly. Wisk again, very well until smooth. Remove the strips from the oven, let sit for approximately 5 minutes to cool slightly, and enjoy!
Get and Print the Recipe
Crispy Chicken Fingers with Honey Mustard Sauce
Get set for a yummy treat with these crispy baked chicken fingers diving into a tasty honey mustard pool – it's a delicious adventure for your taste buds!
Ingredients
- 1 lb. boneless skinless chicken breast
- 1 c panko breadcrumbs
- ¼ c flour
- 1 tbsp. Italian seasoning
- 2 tsp garlic powder
- 1 tsp dried chili flakes or more, to your liking
- 1 tsp onion powder
- 1 tsp seasoned salt as desired pepper
For the sauce:
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. + 1tsp Yellow mustard
- 1/4 c mayonnaise
Instructions
- Preheat oven to 375.
- In a bag or deep dish, combine flour, panko and all seasonings. Mix very well.
- With a sharp knife, carefully slice the chicken breasts into strips, lengthwise, about ½” thick.
- Coat each chicken strip with the panko seasoning. Lay them out on a parchment-lined baking sheet.
- If there is extra coating left over, lightly press some into the tops of the chicken strips for more seasoning.
- Give the strips a light spray with non-stick vegetable spray. This helps with browning and crisping up in the oven.
- Bake them for approximately 15 minutes. Flip to the other side and bake for another 5 minutes. If more browning/crisping is desired, pop them under the broiler for 2 minutes, but watch they don’t burn.
- While they are baking, in a bowl, put the honey in the bottom. Place in the microwave for 20 – 25 seconds to heat and get more liquid.
- Carefully add the rest of the sauce ingredients except the mayonnaise. Whisk well.
- Add the mayonnaise after the honey mixture has cooled slightly. Wisk again, very well until smooth. Remove the strips from the oven, let sit for approximately 5 minutes to cool slightly, and enjoy!
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.