oven-baked chicken fingers with honey mustard

September 10th, 2009

Chicken Fingers from Sugarlaws

Let me tell you, I had a happy husband when these came out of the oven.

And what’s even better? They’re actually good for him. Usually, when Chad orders chicken fingers at a restaurant, all I can think about is that giant vat of oil in the back that’s frying them up.  Meanwhile, he thinks he’s making a healthy choice — sigh.

So one of the things I put on my Labor Day weekend recipe list was a homemade chicken finger recipe, and I will say, crusted with panko and dusted with a little garlic powder, they are a major step up from those greasy, deep fried slabs of dried out meat you’ll order at restaurants (you *know* they don’t save the good parts of the chicken for the fried dishes).

If you have picky kids and are concerned about them developing unhealthy food habits, these are easy to make and completely delicious.  The panko mimics the crispiness that usually comes from frying, so these turn out crunchy out the outside, hearty on the inside, and totally delicious.  One trick for getting extra crispiness when you’re baking these  instead of frying: bake them on a wire rack so the air can circulate above and below the chicken fingers — that way you won’t have mushy spots where they sat on the baking sheet. Serve them with this homemade honey mustard, or your favorite barbeque sauce!

Chicken Fingers from Sugarlaws

Oven-Baked Chicken Fingers with Honey Mustard Recipe


For the Chicken Fingers:
1/2 pound chicken cutlets, pounded thin and cut into strips
1 egg, lightly beaten
1 cup panko
1 tbsp garlic powder
2 tsp salt

For the Honey Mustard:
1/3 cup mayonnaise
2 tbsp mustard
2 tbsp honey


For the Chicken Fingers:
Preheat your oven to 400 degrees.  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 rack over a baking sheet (like what you would use to cool cookies).  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 degrees and bake for another 10 minutes.  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.

Chicken Fingers from Sugarlaws

Tags: appetizers · food · main dishes

34 responses so far ↓

  • 1 Happy Cook // Sep 10, 2009 at 5:06 am

    Wow I am sure bookmarking this, healthy and so delcious.

  • 2 Lori @ RecipeGirl // Sep 10, 2009 at 5:06 am

    Cute, new look around here 🙂

    Yep, I’ve got a kiddo obsessed w/ chicken fingers… and these are a much healthier option than what we usually pull out of the freezer!!

  • 3 Julie // Sep 10, 2009 at 5:16 am

    This recipe looks great! Maybe my anti-healthy eating fiance will *finally* try something that’s good for him… thanks so much!

    PS: I’ve been lurking around for a little while now and love the new look. Keep up the great work! 🙂

  • 4 Nirvana // Sep 10, 2009 at 5:50 am

    You don’t understand how happy I am to find a healthy chicken fingers recipe. I will be making this soon. I’m getting married in a few months and will need to use this recipe for sure 🙂

  • 5 stephchows // Sep 10, 2009 at 7:07 am

    I am such a sucker for these, love love love them!

  • 6 Katherine // Sep 10, 2009 at 7:25 am

    These look awesome!

    I will reiterate the wire rack idea. I once made a baked chicken with panko on it, and it ended up so mushy! Yours look SO much better in all ways.

  • 7 VeggieGirl // Sep 10, 2009 at 8:24 am

    Great meal for your husband!

    And the blog layout changes = awesome girl 🙂

  • 8 patsyk // Sep 10, 2009 at 8:30 am

    I’ve been making chicken strips with panko bread crumbs for awhile. They are always a hit! I need to remember to use the wire rack tip (I’ve seen in it Cook’s Illustrated, but usually forget about it at dinner time!).

  • 9 NuJoi // Sep 10, 2009 at 8:59 am

    Your hubby may never order fried chicken fingers again.

  • 10 Jennifer // Sep 10, 2009 at 9:02 am

    Definitely saving this one for a lunch time treat! These are some of the best looking/sounding chicken fingers I’ve seen…and I’ve eaten a lot of ’em! 🙂

  • 11 valerie // Sep 10, 2009 at 11:33 am

    I love Pork Chops with panko crumbs.  We usually do chicken fingers, or chicken wings covered in bread crumbs. (Just mix some parmesan cheese with bread crumbs and cover the wings after the egg wash. If you’re not a fan, I put crumbs with seasoning salt.) DELISH! Thanks for the recipe, will definitely have to try this!

  • 12 Gena // Sep 10, 2009 at 4:50 pm

    Saw this post this morning, made them this evening! They were absolutely delicious, and the idea of using a wire rack was great. No sogginess, just crispy, yummy fingers!

  • 13 zoe // Sep 10, 2009 at 6:38 pm

    I prefer chicken fingers baked too. The panko bread crumbs provide all the crunch you need!

  • 14 jen // Sep 13, 2009 at 8:09 am

    So does the egg wash help with the crispiness? I was so excited to try panko crumbs & the one time I used them, the chicken turned out pale & soggy. Why?!

  • 15 Regina // Sep 22, 2009 at 7:04 am

    My guys has been craving chicken tenders for weeks now. I promised that I would make him a healthier version at home this week. This sounds like the perfect recipe! Thank you 🙂

  • 16 Michelle Meyer // Sep 22, 2009 at 7:50 am

    These sound like something my kids would love!  I will be trying these this week for sure.

  • 17 oneshotbeyond // Sep 22, 2009 at 2:03 pm

    they look perfect!

  • 18 Emily // Oct 1, 2009 at 9:40 am

    I just made these, and they turned out great! Love the garlic powder/salt, and it has a great crunch.  Not to mention the excellent honey mustard sauce. 🙂

  • 19 gaga // Oct 5, 2009 at 7:55 pm

    This looks sooo good!  I love chicken tenders with honey mustard sauce.  It’s the perfect pairing.

  • 20 Lisa // Jan 6, 2010 at 4:28 pm

    Another thing you can do if you want crispy panko chicken but don’t feel like spending the time (or deal with goopy fingers) to bread the individual fingers is this:

    Preheat oven to 425.  Pound your chicken breasts to even thickness and coat with the mustard of your choice—I like Dijon, but you can use whatever mustard you’d like. Sprinkle on some salt and pepper.  Take about a half cup of panko crumbs and mix with a tablespoon of melted butter and whatever spices you’d like.  Place your chicken breasts on a baking sheet, and sprinkle the panko mixture only on top of the chicken.  (That solves the problem of having mushy panko on the bottom).  Bake for 15 minutes –it’s done when the panko is browned nicely and the chicken is cooked thru.  Really easy and quick.  You could probably leave the butter out, but then the panko doesn’t get as crispy and browned.

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  • 22 Jennie // Jul 1, 2010 at 6:31 pm

    Just tried these andthey were absolutely delicious! A wonderful surprise.

  • 23 Tiffany // Oct 27, 2010 at 9:43 am

    Thanks for this recipe; Due to my memory or lack thereof, I’ve bookmarked this page!  This recipe has become a permanent part of my healthier option dinner rotation. 🙂

  • 24 Karissa Ferguson // Dec 20, 2010 at 4:43 pm

    I definitely want to try these! They look so good 🙂 Thanks for the recipe. If I were to increase the amount of chicken to a pound should I change anything about the temperature or time?

  • 25 admin // Dec 20, 2010 at 4:45 pm

    Nope — you may want to rotate the pan though, just to make sure they cook evenly!

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  • 29 Jaimee // Feb 23, 2012 at 11:05 pm

    Thank you for the recipe! My toddler enjoyed as did my husband and myself. Super yummy!!!

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