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Homemade Chicken Fingers with Honey Mustard Dipping Sauce and Roasted Broccoli

Homemade Chicken Fingers with Honey Mustard Dipping Sauce and Roasted Broccoli

Dinner
Prep Time
20min
Cook Time
30min
Servings
4
Calories
490
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Chef's Note

For extra crispy chicken fingers, try toasting the panko breadcrumbs in a dry skillet for 2-3 minutes until lightly golden before using them in the breading. This creates an even crunchier coating without deep frying.

Tags
chicken
baked
crispy
family-friendly
weeknight dinner
American
comfort food
kid-friendly
Ingredients

  • 1.5 lbs boneless, skinless chicken breasts

  • 1 cup all-purpose flour

  • 2 large eggs

  • 2 tablespoons milk

  • 1.5 cups panko breadcrumbs

  • 1/3 cup grated parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • 1/2 teaspoon dried thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons olive oil

  • 3 tablespoons dijon mustard

  • 2 tablespoons honey

  • 1/4 cup mayonnaise

  • 1 tablespoon lemon juice

  • 1 lb broccoli florets

  • 1 lemon lemon wedges

Instructions
  • 1

    Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with 1 tablespoon of olive oil.

  • 2

    Cut chicken breasts into 1-inch wide strips, about 4-5 inches long.

  • 3

    Set up a breading station: Place flour in a shallow dish. In a second dish, whisk together eggs and 2 tablespoons of milk. In a third dish, combine panko breadcrumbs, grated parmesan, garlic powder, paprika, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 4

    Season chicken strips with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • 5

    Dredge each chicken strip in flour, shaking off excess, then dip in egg mixture, and finally coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

  • 6

    Arrange breaded chicken strips on the prepared baking sheet, leaving space between each piece. Drizzle with 1 tablespoon of olive oil.

  • 7

    On a separate baking sheet, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper.

  • 8

    Place both baking sheets in the oven. Bake chicken fingers for 15-18 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Bake broccoli for 15-20 minutes until edges are crispy and slightly charred.

  • 9

    While everything bakes, prepare the honey mustard sauce: In a small bowl, whisk together dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined.

  • 10

    Remove chicken fingers and broccoli from oven. Let chicken rest for 2-3 minutes before serving.

  • 11

    Serve chicken fingers with honey mustard dipping sauce, roasted broccoli, and lemon wedges on the side.

Nutrition Information (per serving)
490
Calories
42g
Protein
35g
Carbs
22g
Fat
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