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Oven-Baked Chicken Fingers with Honey Mustard Dipping Sauce

These chicken fingers will have all of your loved ones – especially kids – begging for an encore! The crunchy coating of the lightly breaded chicken and the sweet and slightly tangy zing of the dipping sauce are a perfect pairing. With this recipe in your repertoire, you'll spend less time at the drive-through and keep your family healthier, too. Also, forgot to mention, it is super easy and quick!!!

Makes 4 servings

Posted on August 16, 2011

IngredientsOven-Baked Chicken Fingers with Honey-Mustard Dipping Sauce


  • ¼ cup honey

  • ¼ cup spicy brown mustard


  • 1 ½ lb chicken breast tenders (about 16 pieces)

  • 1 cup buttermilk

  • 1 cup coarse crushed cornflakes

  • ½ cup seasoned breadcrumbs

  • 1 tablespoons  onion powder

  • 2 teaspoons paprika

  • ½ teaspoon dried thyme

  • ½ teaspoon black pepper

  • 1 tablespoon olive oil


1. To prepare sauce, combine honey and mustard in a small bowl; cover and chill.

2. To prepare chicken, combine chicken and buttermilk in a shallow dish, cover and chill for at least 15 minutes. Drain chicken and discard the liquid.

3. Preheat the oven to 400 F.

4. Combine cornflakes and the next 5 ingredients in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly on a jelly-roll pan; arrange chicken in a single layer on pan.

5. Bake at 400 F for at least 5 minutes on each side or until done. Serve with sauce.


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