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!