I'm always unsatisfied with frozen chicken fingers. Even from a restaurant, unless they're homemade, there's always something that's a little off.
This recipe for Baked Chicken Fingers are so easy to make, require no frying (just your oven!), and taste absolutely scrumptious! You'll love dipping these in the honey mustard dipping sauce - don't worry, these have all the crunch you would expect from fried chicken fingers!
- 2 chicken breasts, sliced into strips
- 2 cups cornflakes, crushed
- 1 cup cornmeal
- 2 eggs, beaten
- Salt and pepper, to taste
For the dipping sauce
- 1/4 cup honey
- 1 teaspoon seeded Dijon
- 1/2 teaspoon prepared mustard
- 1 tablespoon chives, finely chopped
Preheat oven to 400 degrees.
Slice chicken into 1/4-inch strips lengthwise and season with salt and pepper.
Dredge chicken in cornmeal, eggs, and then cornflake mix.
Place on greased baking sheet and roast for approximately 10 minutes.
While chicken is cooking, prepare the dipping sauce. Mix honey, mustard, chives, and place into a ramekin.
Place cooked chicken fingers and sauce on a plate and serve.