Honey Mustard Chicken Fingers — Damn Delicious

Без кейворда

Honey Mustard Chicken Fingers

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!

Chicken fingers. Chicken tenders. Chicken strips. What do you prefer to call them?

I’m keen on “chicken fingers” – because I’m 12 apparently. And it just sounds more fun to eat.

Especially when you coat them in an epic homemade honey mustard sauce (and slightly lightened-up with Greek yogurt, of course) along with a crisp pecan-Panko crust, using preservative-free Fisher Nuts.

Except guys, this is completely 100% baked. But that’s just between you and me, right?

You can also save some of the honey mustard sauce for later – you know, in case you need more for dipping purposes.

Honey Mustard Chicken Fingers

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!


  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the honey mustard

  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1/4 cup honey
  • 2 tablespoons mustard
  • 2 tablespoons Dijon mustard

For the pecan crust

  • 1 cup Fisher Nuts Pecan Halves
  • 1 cup Panko*
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
  3. To make the pecan crust, combine pecans, Panko, Italian seasoning, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs.
  4. Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat.
  5. Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.
  6. Serve immediately, garnished with parsley, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.

Get the Latest Recipes Right in your Inbox:

Leave a Reply Cancel reply


I’m wondering how this would work as a full chicken breast (maybe sliced thin) instead of tenders or strips. Either way this looks delicious! I’m going to have to add it to my list of things to try!

Any good substitutions for the mayo? I try to avoid it when ever possible.

Greek yogurt would be a great substitute.

Chicken fingers are always a hit at our house and I love the crunchy pecan coating!

It looks delicious! I love all your honey-mustard recipes, I will try to give it a try ASAP!

Oh wow this looks delicious. =)

Yum yum YUM! Lately I’ve been loving honey mustard. This recipe is a must try!

Looks yummy! Need to try this soon but torn between this and the Lemon Chicken Piccata! You always post the best recipes 🙂

I haven’t tried this recipe however, it looks delicious! I am wondering if there could be a potential health hazard making the honey mustard sauce.? Looking at your beautiful photos throughout the recipe you show dipping a chicken finger into the sauce. #2 direction tells how to make the honey mustard sauce but, does say anything about reserving some sauce for dipping the baked chicken, If the raw chicken is dipped into the sauce and then dredged in the coating and placed on a baking sheet, wouldn’t the honey mustard sauce be contaminated by the raw chicken? I have read to always throw away sauces and marinades, etc. after raw chicken has been soaking in it. Does the recipe want us to make two honey mustard sauces?? One for dipping the raw chicken and one for dipping the baked chicken? Thank you

E. Fischer, you can choose to set some aside or make more if you think you would like to use it as a dipping sauce, which is a completely optional step. It’s up to you! 🙂

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *