It’s time for a brand new healthy-ish recipe that’s super easy to make and also delicious and kind of decadent at the same time.
I’m always seeing people bake chicken fingers in one way or another, and I’ve never done it. I’ve never made fried chicken fingers either, but I’d been thinking about trying the baked version for awhile AND THEN my dad told me he had Dijon mustard from his last trip to France so….it was on.
Instead of using an egg breading, this ONLY uses mustard and panko, which makes the dish super fast and way lighter than some fried OR baked breading methods.
ALSO. Out-of-this-world sauce for dipping? It’s like kid food for people with fully-developed taste buds.
Let’s do it.
For the chicken, you’ll need….chicken…duh….mustard, panko, salt, and cooking spray. Super duper simple! If you have chicken tenderloin pieces that’s great, but often whole boneless skinless breasts are WAY cheaper, and you can use this fancy knew thing called a KNIFE to cut them into strips like an adult.
I should point out that your Dijon can come from Walmart, or anywhere between Walmart and France. Don’t stress, this will be delicious either way. Before we get all chickeny, preheat the oven to 450F and place a baking rack inside a sheet pan. Pour some panko bread crumbs into a flat dish, too. Spray the rack, and we’re ready to get to work on the chicken!
Bake the chicken for 8 minutes or so on the first side, then remove it from the oven when the crust starts to brown lightly. Flip the chicken gently with tongs, spray the other side with cooking spray, and bake 5-8 more minutes until the crust is crispy and the chicken is cooked through.
AND, no guilt from frying! That’s always a positive.
Don’t worry about the chicken being too mustardy, either – it’s not. The mustard kind of seeps into the chicken and flavors it slightly, but there isn’t an overwhelming mustard flavor to the chicken itself.
Enjoy these! They’re fun weeknight food for big or little kids.
- FOR THE CHICKEN
- 1.25 pounds chicken breasts or tenders, cut into strips if needed (3-4 tenders per person, 1 small breast per person)
- 1/2 cup Dijon mustard
- 2 cups panko bread crumbs
- cooking spray
- 1 teaspoon salt
- FOR THE DIJON CREAM
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 3 tablespoons heavy cream
- 4 tablespoons Dijon mustard
- 1 minced garlic clove
- pinch salt
- For the chicken, preheat the oven to 450F. Prepare a sheet pan with a cooling rack set inside. Spray the rack with cooking spray. Add the panko to a flat dish.
- Place the chicken pieces in a large bowl with the Dijon, stir to combine. Remove the chicken from the bowl and roll in the panko, pressing the breadcrumbs to adhere thickly to the mustard. Spread the breaded chicken on the prepared rack.
- When all the chicken is breaded, spray tops with cooking spray and sprinkle with the salt. Bake, turning once after about 8 minutes when the first side browns. Spray the second side, and bake for 5-8 minutes more until chicken is cooked through and crust is browned. If crust seems soggy or not brown, broil the chicken for 1-2 minutes on each side to crisp the crust.
- For the sauce, combine all ingredients and taste; add more salt or honey to your preference.
- Serve chicken with dipping sauce.