Baked Chicken Fingers with Honey Mustard Dipping Sauce
Who says chicken fingers aren't for grown-ups?
By 
Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
Jump to recipeWho says chicken fingers aren't for grown-ups?
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Ingredients
- 1 lb. boneless skinless chicken cutlets
- 1 1/2 cups panko bread crumbs
- Juice and zest of 1 lemon
- 1 Tbsp. fresh thyme leaves
- kosher salt
- Freshly cracked black pepper
- 2 large eggs, beaten
- 1/4 cup whole-grain Dijon mustard
- 2 Tbsp. honey
- 6 cups mixed greens
- 3 Tbsp. extra-virgin olive oil
Directions
- Step 1Preheat oven to 425° and line a baking sheet with foil.
- Step 2Cut chicken cutlets into 1 1/2" strips. In a shallow dish, combine panko, lemon zest, and thyme; season generously with salt and pepper.
- Step 3Dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere. Transfer strips to prepared baking sheet.
- Step 4Bake until golden, 10 to 12 minutes. Heat broiler, then cook until crisp, 1 to 2 minutes.
- Step 5In a small bowl, whisk together mustard and honey. In a large bowl, toss mixed greens with lemon juice and olive oil, and season with salt and pepper. Serve chicken fingers with dipping sauce and salad.
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