American
Oven-Fried Chicken Fingers with Honey-Mustard Dipping Sauce
A family-friendly magazine classic: chicken breast tenders soaked briefly in buttermilk, shaken in a crunchy cornflake-breadcrumb coating, and baked hot until golden. The honey-mustard sauce keeps the plate sweet, tangy, and very snackable.
Gluten-FreeDairy-FreeHigh ProteinQuick WeeknightOne PanComfort Food
At a Glance
- Time
- 40 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Stir the honey and spicy brown mustard together in a small bowl. Cover and chill the dipping sauce while the chicken is prepared.
- Place the chicken breast tenders in a shallow dish with the buttermilk. Cover and chill for 15 minutes, then drain the chicken and discard the buttermilk.
- Heat the oven to 400 degrees F. Combine the crushed cornflakes, seasoned breadcrumbs, instant minced onion, paprika, dried thyme, and black pepper in a large zip-top bag.
- Add 4 chicken pieces to the bag, seal, and shake until the pieces are evenly coated. Transfer them to a plate and repeat with the remaining chicken.
- Spread the canola oil evenly over a jelly-roll pan or rimmed sheet pan. Arrange the chicken in a single layer and bake for 5 minutes per side, or until the coating is golden and the chicken reaches 165 degrees F.
- Serve the chicken fingers hot with the chilled honey-mustard sauce.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: For a shared GF/DF batch, use certified gluten-free cornflakes and breadcrumbs, and swap the buttermilk for unsweetened dairy-free milk mixed with 1 tablespoon lemon juice or cider vinegar.