I am SUCH a condiment girl.
Ketchup. Honey Mustard. Mayo… Miracle Whip (forget those commercials that make you pick sides).
I dip french fries in honey. Eggs in salsa… eat mayonaise and tomato sandwiches….so its only natural that one of my favorite foods on earth are Chicken Fingers. The holy grail of dippers.
The only problem is that most chicken fingers you find at restaurants are battered, deep fried, and loaded with calories. With a 2 am Wendy’s run as an exception (obviously!), I wanted to come up with a recipe that I could feel good about eating and serving to other people. No deep frying, lower fat, and super quick – I’m talking total prep/cook time, 20 minutes. If you have kids (I don’t… but I do have brothers… :) these are a perfect way to sneak some healthy finger food into their diets.
Ha! Yikes, ok.. so I’m starting to sound like an infomericial for these… but seriously I LOVE them! I’m making them again tonight for dinner, the honey mustard dipping sauce kicks absolute butt. Baking them in the oven keeps them nice and juicy, and finishing them under the broiler gives the panko this perfect crunch that you normally crave from the deep fried version.
I hope you all have amazing weeks! I’m enjoying my last week in my summer apartment before I move to my new place this weekend! Wish me and my poor volunteer movers luck!
For the Honey Mustard Dipping Sauce
- 1/4 cup canola mayonnaise (I used olive oil based)
- 1/4 cup fat-free plain soy yogurt (or dairy yogurt)
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
For the Chicken Fingers
- 4 (6 0z) boneless skinless chicken breasts
- 1 cup panko (japanese bread crumbs*, preferably whole wheat if you can find it)
- 1/4 cup flour (or whole wheat white flour)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 egg
- Preheat oven to 425 degrees.
- Make the Honey Mustard Dipping Sauce – Combine mayonnaise, yogurt, honey, yellow mustard, and dijon mustard in a medium bowl. Mix well to combine. Cover and refrigerate while you make the chicken fingers.
- In a shallow bowl, mix together the panko, flour, garlic powder, and salt. In another shallow bowl, lightly beat the egg. Place a baking sheet next to the two bowls so you do not make a mess when you are tranferring the drenched chicken fingers to the pan.
- Cut chicken breasts into about 1 1/2 inch strips. Dip strips, one at a time, first into the egg mixture, and then into the panko mixture, taking care to fully coat each piece. Place on baking sheet.
- Bake for 10 minutes and the broil for an additional 1-2 minutes, or until the tops are lightly golden.
- Serve immediately with the honey mustard sauce.