Mustard Chicken fingers

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How to Make Baked Honey-Mustard Chex Chicken Fingers

All you need are a few simple pantry ingredients to put this delicious chicken dinner together.

By Cindy Ensley

May 11, 2015

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For family game-day get-togethers (or really any party at all), my mom’s sweet-savory chicken appetizer is the first snack to disappear from the buffet. She uses a tangy base sauce to coat the chicken, and then dips it in a crunchy coating before popping it in the oven. Her secret ingredient for the coating?Corn Chex cereal! This dinner recipe is my riff on that family party-food staple. 

These chicken fingers are not only tasty, but they are easy to make-ahead. Simply coat the chicken fingers a few hours ahead of time, lay the strips out on parchment-lined baking sheets, cover and refrigerate ‘til ready to bake. Here’s the full how-to! 

To begin, you simply place your Corn Chex in a zip-top, gallon-sized plastic bag. Then, you smash.

I like to use a rolling pin for crushing the cereal. Using a rolling pin gets you finer pieces and some jagged bits for a nicely varied, textured coating. Be careful not to completely pulverize the Chex!

Next, it’s a simple wet meets dry coating situation with a mixture of honey, mustard and mayonnaise making up the wet and the crushed Corn Chex cereal being the dry.

Then, place your freshly coated chicken strips on a parchment-lined baking sheet before popping them in the oven for a quick bake.

Once they are golden, crispy and the chicken is cooked through, mix up a quick sauce of honey and mustard for dipping, and then serve!

Baked Honey-Mustard Chex Chicken Fingers

 (5)

 

4

Prep Time:

15 min

 

Total Time:

40 min

 

Servings:

6

Ingredients

• Chicken Fingers

  • 6cups Corn Chex™ cereal
  • 1/2cup mayonnaise
  • 1/2cup honey
  • 1/3cup yellow mustard
  • 1lb boneless skinless chicken breasts, cut into strips

• Dipping Sauce

• 2tablespoons honey
• 2tablespoons yellow mustard

1Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.

2Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.

3Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.

4Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.

5Meanwhile, stir together 2 tablespoons each honey and mustard.

6Serve chicken with sauce for dipping.