I snagged this from Sugarlaws. You can't get much simpler than this, for chicken fingers, and they bake up so crispy and delicious!

Oven-baked Chicken Fingers with Honey Mustard

For the chicken fingers:
1 lb chicken cutlets, pounded thin and cut into strips, or use chicken tenders
1 egg, lightly beaten
about 1 ½ C panko bread crumbs
about 1 T garlic powder
about 2 tsp salt

For the honey mustard:
1/3 C mayonnaise
2 T mustard
2 T honey

Preheat your oven to 400°F. Place the beaten egg on one plate for breading, and the panko on another plate. For each chicken strip, dip it first in the egg, and then in the panko, and place it on a wire cooling rack over a baking sheet. If you don't have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking. Sprinkle the garlic powder and salt across the chicken fingers.

Bake the chicken fingers for about 10 minutes, and then increase the heat to 450°F and bake for another 10 minutes, or until done. Serve warm, with honey mustard.

For the honey mustard: Whisk together the mayonnaise, mustard and honey, and serve immediately or chill until ready to use.

Serves 2-4

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