Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce

Name: Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce
Yield: 8 servings (serving size: 2 chicken tenders and 1 tablespoon sauce)
Ingredients: Sauce:; 1/4 cup honey; 1/4 cup spicy brown mustard; Chicken:; 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

13 Reviews

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Yield

8 servings (serving size: 2 chicken tenders and 1 tablespoon sauce)

Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce

Photo: Oxmoor House

MyRecipes
RECIPE BY Cooking Light July 1999

There's no need to feel guilty about feeding your kids chicken fingers several times a week with this low-fat version featuring chicken tenders coated in a mixture of cereal and breadcrumbs and baked in the oven for perfect tenderness and crispiness.

Sauce:
1/4 cup honey
1/4 cup spicy brown mustard
Chicken:
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

How to Make It

Step 1

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

Step 2

Preheat oven to 400°.

Step 3

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

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Emalani's Review

2015-01-04T14:05:24-05:00 NinaGuidry

I thought these were just ok. I followed the suggestions of previous reviewers and cooked them on a rack over a baking sheet, which was great, because it did make the coating crispy, and it stayed on the chicken. This had potential, but just wasn't my favorite. I probably will keep looking for a "keeper" in terms of lightened up chicken tenders.

Megandig's Review

2014-04-20T07:21:17-04:00 Megandig

I thought the chicken was really good, I did not make the sauce. I also used Panko in place of cornflakes. A couple things I did differently that made a big difference. 1) Place the chicken on racks or use a broiler pan. 2) Put the racks or pan in oven while preheating this will help the chicken from sticking to the pan. 3) I used a thermometer which I think helped tremendously. 4) I cooked one side for 4 minutes, turned them, then inserted the thermometer. The chicken turned out very moist.

smgaston's Review

2013-09-30T16:52:41-04:00 FutureMrs86

My 4 year old loved this!!

zeldazonk88's Review

2013-02-08T15:14:12-05:00 kmrose23

Fingers have been in the oven for going on 15 minutes now, and the chicken is still uncooked. I have lined a baking sheet with foil and placed the fingers on a rack...expected them to be cooked by now!

NinaGuidry's Review

2012-02-28T09:51:52-05:00 smgaston

N/A

kporter2288's Review

2011-06-10T06:55:58-04:00 TigerBandMom

not bad. however, i wasn't a big fan of the honey mustard sauce, it seemed really watery like it should have been thickened up a bit. The thyme in the recipe was very strong so maybe next time i'll substitute it for some other spice.

sjsym1's Review

2011-04-17T13:48:43-04:00 Emalani

8 minutes total was absolutely NOT enough time to cook all the way through. I had my oven on hotter for french fries and they still weren't done. I would highly recommend stick a thermometer in at the beginning and just judging off that.

kmrose23's Review

2010-11-08T22:13:20-05:00 kporter2288

This turned out pretty well. I agree with other reviewers -- double the amounts for the "breading." My husband LOVES fried chicken but this turned out to be a nice alternative. Although it's no substitute for fried chicken, it's a great alternative to grilled chicken

TigerBandMom's Review

2010-09-21T19:11:45-04:00 GrannyConnie

This is a suggestion to all. I've made recipes for oven fried chicken and fish before and especially with the corn flake coating. The best way to get the pieces crunchy is to use a cookie sheet and line with foil, then place a wire rack on top of it, spray rack with cooking spray and place your pieces on top of the rack. You could also lightly spray the pieces with cooking spray before baking. But always use the rack, it is the only way to get the pieces to a nice crunch.

nicoleevon's Review

2010-04-13T20:57:48-04:00 nicoleevon

These are really good when you're dying for junk food. I doubled the coating like others suggested. The first time I made them they were really bland, so I added some salt & pepper to the chicken itself & the coating the second time around & they turned out perfect. I'll definitely make these again.

Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce

Ingredients

How to Make It

Chef's Notes

You May Like

Ratings & Reviews

Emalani's Review

Megandig's Review

smgaston's Review

zeldazonk88's Review

NinaGuidry's Review

kporter2288's Review

sjsym1's Review

kmrose23's Review

TigerBandMom's Review

nicoleevon's Review

Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce

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How to Make It

Chef's Notes

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