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.