Honey Mustard Chicken Fingers

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Chicken fingers. Chicken tenders. Chicken strips. What do you prefer to call them?

I’m keen on “chicken fingers” – because I’m 12 apparently. And it just sounds more fun to eat.

Especially when you coat them in an epic homemade honey mustard sauce (and slightly lightened-up with Greek yogurt, of course) along with a crisp pecan-Panko crust, using preservative-free Fisher Nuts.

Except guys, this is completely 100% baked. But that’s just between you and me, right?

You can also save some of the honey mustard sauce for later – you know, in case you need more for dipping purposes.

Honey Mustard Chicken Fingers

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

4.2 stars (7 ratings)

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Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into strips
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

For the honey mustard

• ¼ cup mayonnaise
• ¼ cup Greek yogurt
• ¼ cup honey
• 2 tablespoons mustard
• 2 tablespoons Dijon mustard

For the pecan crust

• 1 cup Fisher Nuts Pecan Halves
• 1 cup Panko*
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder

Instructions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
• To make the pecan crust, combine pecans, Panko, Italian seasoning, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs.
• Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat.
• Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.
• Serve immediately, garnished with parsley, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.