Chicken Fingers Recipe
Boneless, juicy chicken fingers, served with honey mustard, fries and a pickle.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Fingers
Honey Mustard Dipping Sauce
Fries
Garnish
Method
Chicken Fingers
- 1
Prepare Chicken
Cut the boneless chicken breasts into strips.
- 2
Set Up Breading Station
In three separate bowls, place flour, beaten eggs, and bread crumbs mixed with salt, pepper, garlic powder, and onion powder.
- 3
Coat Chicken
Dredge each chicken strip in flour, dip it into the egg, and then coat it in the bread crumbs.
- 4
Fry Chicken
Heat olive oil in a frying pan over medium heat. Once hot, add the breaded chicken strips and fry until golden brown and cooked through, about 4-5 minutes per side.
Honey Mustard Dipping Sauce
- 5
Mix Sauce Ingredients
In a small bowl, combine honey and Dijon mustard. Stir until well blended and set aside.
Fries
- 6
Prepare Potatoes
Wash and cut the potatoes into fry shapes.
- 7
Season and Bake Fries
Toss the potato fries with olive oil and salt. Spread them on a baking sheet in a single layer.
- 8
Bake
Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes, flipping halfway through, until crispy and golden.