Damn Delicious

Honey Mustard Chicken Fingers

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

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?

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

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

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

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.

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

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

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

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

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

15 minutes20 minutes

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

  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 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
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Directions:

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
  3. 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.
  4. 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.
  5. 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.
  6. 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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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 439.4 Calories from Fat 220.5
% Daily Value*
Total Fat 24.5g 38%
Saturated Fat 3.1g 16%
Trans Fat 0g
Cholesterol 91.1mg 30%
Sodium 511.6mg 21%
Total Carbohydrate 22.6g 8%
Dietary Fiber 1.4g 6%
Sugars 12.8g
Protein 34.5g 69%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

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62 comments

  1. Rated 4 out of 5

    I made this tonight with a LOT of substitutions. Regular bread crumbs, cashews instead of pecans and I fried them for 5 minutes before putting them in the oven for a bit more colour and crunch. They turned out very well – fairly crunchy and the dipping sauce was excellent. Will make again!

  2. Rated 2 out of 5

    Sadly, this recipe also turned out soggy for me – as noted by some others.
    I won’t make it again.

    However, I love your website and have had success with other recipes.

  3. Rated 4 out of 5

    Ok, I read everyone comments and here is what I did:
    -Halved the recipe, as there are only 3 of us. It actually made 4 servings.
    – ran the nuts through the food processor by themselves to get the right size crumbs, then stirred in to the other ingredients, instead of grinding everything together
    -butterflied each chicken breast before slicing into finger sized strips, to get thin uniform size that will cook in 20 min
    -Put 2 Tbsp honey mustard sauce in a bowl with the cut chicken pieces and mixed it around, so each piece only had a light coating, before dipping in crumbs
    -sprayed fingers with a light coat of cooking spray before putting in oven
    -cooked at 375 but then cranked it to broil for a few minutes at the end to crisp up and brown
    – put them on a wire rack right out of the oven to keep bottoms from getting soggy

    Result: mostly crispy, fully cooked and tasty. Served with 2 tbsp sauce to dip. I would maybe put a bit of cayenne in the crumb mixture for heat. Honey mustard sauce was a little sweeter than I like but that’s just person preference. All in all spouse said “make this again!”

  4. Rated 4 out of 5

    I made this tonight and it was delicious!  Subbed G. Hughes sugar free honey mustard instead of making my own and used regular breadcrumbs instead of Panko because it’s what I had on hand. Turned out crispy and so flavorful!  Will definitely make again. Thanks for the great recipe!

  5. I love your recipes but this one came out soggy. Next time I would chop pecans separately vs throwing it all in… I think the pieces weren’t uniform enough. I even drizzled butter on top to get it to crisp but it made it more wet. Emeril’s pecan crusted tenders come out cripsy but I like the ease of this recipe. Will figure it out!!

  6. What taste do the honey mustard chicken fingers have specifically? As in are they spicy or hot because of the mustard they were baked in? I would like to know as I must avoid spicy foods at all times if possible, because they do not have a good impact on my throat. However I wanted to gladly tryout this delicious-looking recipe!

  7. Hello!
    I am paleo gluten free and dairy free so what can I substitute the panko crumbs and the Greek  yogurt out for? 
    Thanks

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  8. This damn so good. I’m looking for a special chicken recipe and Google take me here.

  9. I bet my children would enjoy it. Thanks for your sharing. I will try it immeadiately

  10. OMG! Sooo delicious! The chicken was really moist (not crunchy, but who cares if the chicken is beautifully moist, right?) and that honey mustard sauce is wonderful! Thanks for a great recipe!

  11. I made these today but was sadly disappointed 🙁 the crust on the chicken was not golden at all and very dry, will probably not make it again, i also think these should be deep fried and not cooked in the oven! thanks though xx

  12. I, too, had trouble with the chicken turning out soggy.  And the cook time was way longer than it was listed in the recipe.  I think it would help to indicate how big the chicken strips should be.

  13. How much is a serving size?

  14. wow, so delicious, however, it is fat too. anyway, I will try it this weekend. thanks for sharing that recipe, I think my mother will like it. damndelicious, i like your site

  15. this damn so good. I’m looking for a special chicken recipe and Google take me here. owwow, it’s totally different from any other recipe on TV cooking shows. Thanks for your sharing this recipe.

  16. This is my second recipe of yours I have tried. I followed the directions exactly and it was a huge disappointment. The chicken was soggy. I think the honey mustard coating made it soggy… just my thought…if anyone is going to make this I would advise trying to LIGHTLY coat the chicken in honey mustard sauce… just enough to get the planko to stay on.

    I was so disappointed my family dis not like this at all 🙁

    On to the next recipe. Hope the next one is better.
    Thanks for your recipes

  17. Hi Chungah,
    It was meticulously for this dish. Looking at the dish, I want to eat right. Chicken and honey to make up the difference of this dish.
    Thanks

  18. I had my friends coming over the other night. We make a rota of cooking dinners for one another. I had made these and had tons of compliments. We devoured it with red Australian wine, and it was superb. I am thinking of making them again next time we eat at mine’s.

  19. My girlfriend loves to cook interesting meals. So, I dug out this recipe and sent it to her. Next thing we’re having it in a romantic setup on a Saturday evening. She followed the instructions closely, I saw it myself. And it turned out to be absolutely delicious. Can’t wait to have it again.

  20. Made this last night followed recipe as is and absolutely loved it. I doubled the honey mustard sauce to use for dipping. It was a big hit with the family and was indeed damn delicious. Thank you for this wonderful recipe!

  21. I always love the pictures that you post Chungah and these pics are no different as these look absolutely delicious. Will try out this recipe soon. Thanks for sharing 🙂

  22. Wow.  What a great idea to incorporate pecans into the crust.  I will be giving these a try very soon.  

    That honey mustard recipe looks amazing as well.  I’ve never tried adding mayonnaise before.  Thanks for these recipes.

  23. Oh my god!!! I just tried these today and never thought chicken fingers could ever be semi healthy and the mustard sauce is to die for. The only issue I had was making them crunchy. Maybe I didn’t add nuts. Did you come up with this all on your own or you have another resource?

  24. Hi Chungah,

    I’ve tried many of your recipes and they are all delicious! However this one has some major flaws, based on the recipe. I followed it exactly, as I always do with your recipes, and like other comments, it was an epic fail. After rethinking things, I believe the grinding of the Panko  and pecans has to be lightly blended, as to avoid a moist breading…that’s my hypothesis, but I could be wrong.  Also, maybe the temperature was  too low? Anyway, great flavor, but horrible finished project. Thanks for all you other great recipes that I constantly use for my weeknight meals! 

  25. Made this tonight, and although tasty, it didn’t turn out crunchy like your photo. I think the honey mustard coating made the breaking soft when it baked. What am I doing wrong?

    • Unfortunately, it is very difficult to say with certainty as I was not in the kitchen with you. Did you follow the recipe exactly as written without any substitutions?

  26. What’s Italian seasoning when it’s at home? 

    Also I assume when you say just mustard you mean American mustard, like French’s? 

    Thanks

    • Italian seasoning consists of basil, oregano, rosemary, marjoram, cilantro and thyme.

      And yes, French’s mustard is great!

  27. Hi there, tasty stuff but came out a bit soggy in places, any tips ?

    • Caroline, try putting them on a cooking rack (coated with nonstick spray first) while in the oven. Hope that helps!

  28. I don’t have a food processor, but I think this could still be super tasty without the pecans, which seem to be the only ingredient that would really require the processor.

    Taste aside, do you think the breading will work with just Panko, Italian seasoning, garlic powder and onion powder?

    Mahalo,
    Tatiana

  29. Thanks for the recipe, these were good- but not damndelicious!  Next recipe….

  30. I’m having trouble getting the breading to stay on. Is there something I missed or did i just need to bake it for longer? The chicken is cooked, but the breading just kind of falls off. I used aluminum foil instead of parchment paper, but I don’t think that would make a huge difference, would it? 

    Thanks for the recipe, though. It’s delicious!

    • Kevin, when dipping the chicken into the honey mustard mixture, I recommend making sure the chicken is fully coated to ensure that the breading stays on.

  31. This was absolutely delicious and so easy!!!
    I had two chicken breasts out last night for this, but I like to do nuggets over strips and I know that one chicken breast is enough for my husband and I. So I cut up the second one and breaded it like the first, except I put it in the freezer and just cooked it for lunch today! 
    The honey mustard is super tasty too, and that’s saying a lot cause I’m usually a ranch girl, not honey mustard!

  32. Turned out great! I messed up the breading process so the texture was subpar but that was entirely my fault. Even with a few errors on my behalf, it was really good and easy to make. I am in the middle of midterms and made it which says a lot about how quickly it can be thrown together. I never would have thought of the pecans so that was a really smart addition. Also, I did not use any mayo- I couldn’t justify buying something I literally never use so I stuck to the yogurt and it turned out healthier and still fantastic.

  33. Wow, looks amazing. I can’t wait to try this.

  34. I never thought about such a recipe! Chicken with honey unimaginable! But this one sounds better & also looking so fresh & tasty. I’ll try it. Great job by sharing!

  35. Hi, this looks so delicious although I never try on this recipe before. But I prefer to cook with chicken breast as it will be more healthier

  36. can you use any other nut??

  37. Can’t wait to try it.  Looks yum yum!

  38.  I haven’t tried this recipe however, it looks delicious!  I am wondering if there could be a potential health hazard making the honey mustard sauce.?  Looking at your beautiful photos throughout the recipe you show dipping a chicken finger into the sauce.  #2 direction tells how to make the honey mustard sauce but, does say anything about reserving some sauce for dipping the baked chicken,  If the raw chicken is dipped into the sauce and then dredged in the coating and placed on a baking sheet, wouldn’t the honey mustard sauce be  contaminated by the raw chicken?  I have read to always throw away sauces and marinades, etc. after raw chicken has been soaking in it. Does the recipe want us to make two honey mustard sauces?? One for dipping the raw chicken and one for dipping the baked chicken? Thank you

  39. Looks yummy! Need to try this soon but torn between this and the Lemon Chicken Piccata! You always post the best recipes 🙂

  40. Yum yum YUM! Lately I’ve been loving honey mustard. This recipe is a must try!

  41. Oh wow this looks delicious!!!!! =)

  42. It looks delicious! I love all your honey-mustard recipes, I will try to give it a try ASAP!

  43. Chicken fingers are always a hit at our house and I love the crunchy pecan coating! 

  44. Any good substitutions for the mayo?  I try to avoid it when ever possible.

  45. I’m wondering how this would work as a full chicken breast (maybe sliced thin) instead of tenders or strips.  Either way this looks delicious!  I’m going to have to add it to my list of things to try!