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Oven Baked Chicken Fingers

Oven Baked Chicken Fingers with Honey-Mustard Sauce 

Enjoy these chicken fingers over a fresh salad on a summer night. 

Chicken Fingers
  • 1/4 cup honey
  • 1/4 cup spicy brown mustard 
  • 1 1/2 pounds chicken breast tenders (about 16 pieces)
  • 1/2 cup low-fat buttermilk
  • 1/2 cup coarsely crushed cornflakes
  • 1/4 cup seasoned breadcrumbs
  • 1 tablespoon instant minced onion
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil

To prepare sauce, combine honey and mustard in a small bowl; cover and chill.

Preheat oven to 400°.

To prepare chicken, combine chicken and buttermilk in a shallow dish; cover and chill 15 minutes. Drain chicken, discarding liquid.

Combine cornflakes and next 5 ingredients (cornflakes through pepper) in a large zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken. Spread oil evenly in a jelly-roll pan, and arrange chicken in a single layer in pan. Bake at 400° for 4 minutes on each side or until done. Serve with sauce.

Makes: 8 servings
Serving Size: 2 chicken tenders and 1 tablespoon sauce 

Per serving: 
Calories 185
Fat 3.7 g
Protein 21.6 g
Carbohydrate 16 g
Cholesterol 49 mg

Adapted from /