If you’re in the mood for Chicken Fingers, you should consider making this recipe at home. These crispy Chicken Fingers are super easy to make, and you can dip your Chicken Fingers in some simple, quick-to-make honey mustard sauce too.
Chicken Fingers with Honey Mustard Dipping Sauce
Why make chicken fingers when you can just order them up so easily at a restaurant? Because they’re so much better when made at home, that’s why! Imagine eating them freshly fried. And dipping them in honey mustard sauce, barbecue sauce, ranch dressing or ketchup. Have a good visual? You need to try this recipe!
❤️Why I love this recipe:
- It’s a crowd pleaser! Who doesn’t like Chicken Fingers?
- They turn out crispy and perfect every time. Plus, they’re not greasy.
- SO MUCH better than what you get at a restaurant.
Why are they called chicken fingers?
Let’s talk about how these got their name. Since chickens don’t have fingers…not to worry…these are not the fingers of a chicken. Chicken Fingers are boneless, skinless pieces of chicken breast that have been cut into long strips. The strips are breaded and deep fried. Some people say they look like “fingers” because of their shape. They are also called chicken strips or chicken tenders.
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
🛒Ingredients needed:
- dijon mustard
- honey
- flour
- eggs
- Panko breadcrumbs
- chicken breasts
- canola oil
✏️How to make Chicken Fingers:
THE CHICKEN:
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Place the oven rack in the middle position, and preheat the oven to 200°F. Line up three shallow dishes in assembly-line fashion.
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Place the flour in the first dish, eggs in the second dish and panko in the third dish.
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Pat the chicken dry with paper towels and season with salt and pepper. Working with one chicken strip at a time, use tongs to dredge the chicken strip in flour, then dip into the egg and then coat with Panko. Press on Panko to make sure it sticks. Place on a plate and repeat with the remaining chicken strips.
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Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the chicken fingers and brown thoroughly on both sides, 4 to 6 minutes total.
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Drain the chicken fingers briefly on paper towels, then transfer to a paper towel-lined plate and keep warm in the oven. Return the skillet with oil to medium-high heat until just smoking. Cook the remaining breaded chicken. Serve immediately.
At this point, the chicken fingers are ready to eat and can be eaten with any desired sauce. I’ve included a simple honey mustard dipping sauce recipe for you here, but you can certainly eat them plain or with another sauce of choice.
➡️Recipe Tips:
- My son loves these, and he would most definitely recommend that you make his recipe for Homemade Ranch Dressing and use that instead of the honey mustard sauce! I might agree with him. I love his ranch dressing recipe!
- Panko can be found in the Asian aisle of your market. These are highly recommended over regular breadcrumbs for this recipe.
- When making the sauce, add more Dijon for additional spice or more honey for additional sweetness.
✔️What to serve with Chicken Fingers:
- What goes better with Chicken Fingers than French fries? Try my recipe for healthier Baked French Fries.
- Another great option is this recipe for Butternut Squash Fries. You can sneak in a delicious veggie side dish with them!
If you’re looking for more kid-friendly recipes, you might like to try some of these:
- Corn Dogs
- Easy Baked Chicken Drumsticks
- Chicken Cheese Steak Sandwiches
- Slow Cooker Root Beer Pulled Pork
And here are some honey-mustard themed recipes you might enjoy too!
- Baked Honey Mustard Chicken Wings
- Honey Mustard Pale Ale Chicken
- Honey Mustard Fried Chicken Sliders
- Honey Mustard Game Hens
Chicken Fingers with Honey Mustard Dipping Sauce
Ingredients
SAUCE:
- ½ cup Dijon mustard
- 6 tablespoons honey
- salt and ground black pepper
CHICKEN:
- 1 cup all purpose flour
- 2 large eggs, beaten
- 3 cups Panko breadcrumbs
- 1½ pounds chicken breasts, cut into 1 1/2-inch strips
- salt and ground black pepper
- ¾ cup vegetable or canola oil
Instructions
PREPARE THE SAUCE:
- In a small bowl, mix the mustard and honey together until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
PREPARE THE CHICKEN:
- Place the oven rack in the middle position, and preheat the oven to 200°F. Line up three shallow dishes in assembly-line fashion.
- Place the flour in the first dish, eggs in the second dish and panko in the third dish.
- Pat the chicken dry with paper towels and season with salt and pepper. Working with one chicken strip at a time, use tongs to dredge the chicken strip in flour, then dip into the egg and then coat with Panko. Press on Panko to make sure it sticks. Place on a plate and repeat with the remaining chicken strips.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the chicken fingers and brown thoroughly on both sides, 4 to 6 minutes total.
- Drain the chicken fingers briefly on paper towels, then transfer to a paper towel-lined plate and keep warm in the oven. Return the skillet with oil to medium-high heat until just smoking. Cook the remaining breaded chicken. Serve immediately with dipping sauce.
Notes
- Panko can be found in the Asian aisle of your market. These are highly recommended over regular breadcrumbs for this recipe.
- When making the sauce, add more Dijon for additional spice or more honey for additional sweetness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
