September 26, 2011

Perfectly Moist Chicken Fingers

This is a simple way to make chicken fingers. It's baked which makes it healthier but yet tastes as good as fried, if not better. When I introduced this to my husbands family they LOVED it :) I think they make it at least once a week. These Chicken Fingers are so moist you eat them with a fork. I hope you'll enjoy them as much as we do.

Honey-Mustard Chicken Fingers (click here for printable recipe)


1/2 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons honey
1 pound skinless chicken breast cut into 1-inch pieces (or just use already cut up chicken tenders)
1 cup cornflakes (crush these up in a Ziploc bag and add a little paprika)


Heat oven to 400 degrees. In a medium bowl combine mayo, mustard and honey. Set half of the honey mustard aside. Prepare your chicken. Then dip the chicken into the honey mustard until evenly coated and roll in crushed corn flakes. Bake for 12 minutes or until chicken is no longer pink. Serve with Honey Mustard.

The steps are as easy as 1, 2, 3

1 comment:

  1. delicious and everyone should try this recipe. I am not a fan of white meat but the chicken fingers were a hit! Loved them : )


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