Crunchy chicken fingers are so simple to make! This recipe is baked instead of fried for a healthier alternative to store bought chicken fingers.
Preheat oven to 400˚F (200˚C). Line a baking tray with aluminum foil or parchment paper.
In a medium sized bowl, combine the panko bread crumbs, salt, and pepper.
In another medium sized bowl, whisk together the egg, flour, mustard, yogurt, and garlic powder.
Dip a chicken strip in the egg mixture, shaking off any extra egg before placing in the breadcrumb bowl. Shake the bowl to coat the chicken in the panko. Place on the baking tray. Repeat until all chicken pieces are coated.
Bake for 15 minutes. Chicken should not be pink in the middle when you cut it and internal temperature should read 165˚F (74˚C) on an instant read thermometer.
Make the honey mustard dipping sauce by mixing all ingredients together in a small bowl.
Serve chicken with dipping sauce. Don’t forget a side of veggies!
Panko breadcrumbs are a Japanese style of breadcrumb and can be found in most grocery stores either with the other breadcrumbs or in the Asian section. They are lighter and crispier than normal breadcrumbs.
