Chicken Fingers with Barbecue Sauce

2 tbsp honey mustard
2 tbsp buttermilk
½ C dried bread crumbs -- I used seasoned bread crumbs mixed with some panko bread crumbs
1 lb. uncooked boneless -- skinless chicken breast, cut into 12 equal strips
6 tbsp barbecue sauce -- hickory-flavored preferred

Preheat oven to 450¼F. Place a large baking sheet in the oven to preheat.

In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.

Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.

Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1½ tablespoons of barbecue sauce per serving.

Recipe byWeb
Viewed 147 times

PREP TIME: 0 min

notes:

The last time I made these I used seasoned bread crumbs mixed with some panko bread crumbs. Panko bread crumbs are really crunchy crumbs that keep their crunch when baked. They can be found in the Asian aisle of the grocery store. I also added some extra seasoning like some black pepper, a tiny bit more salt, garlic powder and onion powder. i also made my own honey mustard using equal amounts of honey and a grainy country dijon mustard. They turned out great and Austin loved them and he is a very picky eater.