Growing up, Chicken Fingers used to be one of my favorite foods. Typically when I would eat them, they would be fried and I would have them with ketchup, sweet barbecue sauce or a sweet honey mustard. They were lightly seasoned which allowed the white meat of the chicken breast to truly stand out. The sauce helped to make it even more delicious.
Sweet Oven Baked Chicken Fingers
1
servings10
20
Ingredients
- For the Chicken Fingers:
1 large boneless and skinless chicken breast, cut into tenders
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon paprika
1 tablespoon Cajun seasoning
- For the Egg Wash:
1 egg
1 teaspoon milk or water
- For the Honey Mustard Sauce:
1 teaspoon mayonnaise
2 tablespoons honey
1 tablespoon mustard
1/2 teaspoon water (keep adding as needed for a looser consistency)
Directions
- For the Chicken Fingers:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, beat together egg and milk. Set aside.
- To a medium sized bowl, combine flour, garlic powder, poultry seasoning, paprika, and Cajun seasoning.
- Dip chicken tenders in the egg wash and then in the seasoned flour. Shaking off any excess.
- Next, dip back in the egg wash and once more in the seasoned flour. Shake off any excess.
- Place on the parchment paper lined baking sheet and bake for 20 minutes or until the internal temperature reaches 165°F.
- Remove from the oven and coat in the honey mustard sauce. Allow to rest for 10 minutes before serving.
- For the Honey Mustard Sauce:
- In a small bowl, mix together mayonnaise, honey, mustard, and water. Use to coat the chicken fingers once out of the oven.
Notes
- Dredging once more in flour after the second egg wash coating guarantees the flour coating will adhere to the chicken once baked.
Seasoning for flour mixture
Recently, I was craving chicken fingers, but did not feel like ordering out. I have also been on a healthier kick with my eating habits so I wanted something that could satisfy my craving while also keeping me on the eating track I set for myself. I had a chicken breast in the refrigerator that I decided to use. I simply cut it up into chicken tenders. Now, you may use pre-cut chicken tenders from the grocery store if that is easier. I cut enough for 3 tenders. This is the perfect number for one serving. Be sure to double or triple the recipe if you are serving to more than just yourself.
I decided to make a more “grown up” version by baking them instead of frying them and coating them in a sweet honey mustard sauce. Let me tell you, the sauce paired with the seasonings from the breaded tenders is fantastic!
I coated the chicken tenders in an egg and milk mixture and then tossed them around in a large bowl of the seasoned flour. I coated them in the egg and milk mixture a second time and then dredged them in flour once more. Next, I sprayed the pan and sprayed the tops of the coated chicken fingers with canola oil before placing them in the oven to bake for 20 minutes at 425 degrees F. I flipped them all over at the 10 minute mark to ensure they got evenly baked on both sides. While they baked, I worked on making the honey mustard sauce. I combined mustard, honey, mayonnaise and water. To get the sauce to really stick, you will want to toss the chicken fingers in the honey mustard as soon as they come out of the oven so that the sauce can warm up with the chicken as the chicken cools down.
Honey Mustard Sauce
Just like when eating chicken wings, be forewarned that your hands will get messy while eating these! These are not your typical chicken fingers. This honey mustard sauce is both sticky and sweet, making for the most perfect combination. Before devouring these, after coating them in the honey mustard sauce, I allow them to rest for 10 minutes. It helps the sauce to set and seep into each piece of chicken. Once you bite into one of these fingers, you just might fall in love. I hope these chicken fingers help you to at least relive some of your childhood. Even if it is only for a bite. Enjoy!