Crispy Baked Chicken Fingers With Hot Honey Mustard

Vera Newman Vera Newman
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Welcome to my kids’ favorite dinner. It’s saying something that they like this baked version even better than the fried one! These are not only tender, juicy, and flavorful, but they also have the crispiest coating I’ve ever tasted on chicken fingers—even after they cool down! Remember to follow the instructions exactly and use the right pans (disposable for the crumbs and metal to bake the chicken) for the best results!

40m 6-8
Easy Meat

Contains: Gluten, Wheat, Egg

Directions

Prepare the Crispy Baked Chicken Fingers

  1. Preheat the oven to 400 degrees Fahrenheit in convection mode.

  2. Place the chicken fingers in a bowl, season with salt and pepper, and toss well to coat. Allow chicken to sit at room temperature while you prepare the crumbs. This step helps soften the chicken and keeps it juicy. DO NOT SKIP THIS STEP!

  3. Spread panko crumbs in a single layer on a disposable baking sheet. Generously coat the crumbs with oil spray and bake for five minutes. Stir well and bake for an additional two minutes until the crumbs turn golden brown. Allow crumbs to cool.

  4. Place flour in one bowl and eggs into another bowl. Dredge the chicken in flour, followed by the eggs, and then press the chicken into the toasted golden crumbs to coat evenly.

  5. Line a metal baking sheet with foil. Arrange the breaded chicken and coat generously with oil spray. Bake for 12 minutes.

Prepare the Hot Honey Mustard

  1. Place all ingredients in a small saucepan. Heat over medium-low flame, whisking often until sauce comes to a simmer. Remove from heat.

  2. Use sauce to coat chicken fingers or serve on the side for dipping.

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