Homemade Chicken Fingers with Honey-Dijon Dipping Sauce

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut 1 1/2 pounds chicken breasts into even strips, about 1/2-inch thick and 4 inches long.

Set up a breading station with three shallow dishes: 1 cup all-purpose flour in the first dish; 2 beaten eggs mixed with 2 tablespoons milk in the second dish; and a mixture of 1 1/2 cups panko breadcrumbs, 1/2 cup regular breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt in the third dish.

Pat the chicken strips dry with paper towels and season with the remaining 1/2 teaspoon salt.

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

Place the breaded chicken strips on a plate or tray while you finish coating all pieces.

Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

Working in batches to avoid overcrowding, add chicken fingers to the hot oil and cook for about 2-3 minutes per side until golden brown and crispy.

Transfer the partially cooked chicken fingers to the prepared baking sheet.

Bake in the preheated oven for 10-12 minutes, or until chicken is completely cooked through and registers 165°F (74°C) on an instant-read thermometer.

While the chicken bakes, prepare the dipping sauce by whisking together 3 tablespoons Dijon mustard, 2 tablespoons honey, 2 tablespoons mayonnaise, and 1 teaspoon lemon juice in a small bowl until smooth. Set aside.

Steam 3 cups broccoli florets until bright green and tender-crisp, about 4-5 minutes.

Wash and halve 1 cup cherry tomatoes.

Serve the chicken fingers hot with the honey-Dijon dipping sauce, steamed broccoli, cherry tomatoes, and lemon wedges on the side.