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
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
I love this recipe. Thank you so much for one that’s going to be on regular rotation. The sauce is amazing – I always have to make extra. 🙂
This has been a favorite of ours for several years. Yes, it is sometimes a bit soggy *but* this time I made them in the air fryer (375 for 8-9 mins depending on the size of the piece, flipping halfway through) and they were superb! Crunchy breading and perfectly moist chicken. We also always make extra honey mustard sauce for dipping. Delish!
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!
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.
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!”
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!
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!!
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!
Of course – but these are not spicy at all!
I really enjoyed these! They were a little soggy but I tossed them in air fryer for 3 minutes after baking and they were perfect! So much flavor!
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.
This damn so good. I’m looking for a special chicken recipe and Google take me here.
I bet my children would enjoy it. Thanks for your sharing. I will try it immeadiately
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!
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
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.
How much is a serving size?
It’s hard to say – it really depends on how thick or thin the chicken strips are cut.
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
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.
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
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
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.