Healthy Chicken Fingers with Honey Mustard Sauce
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A healthy take on the classic chicken fingers recipe. This one features cornflakes and leaves out the deep frying. Change up the spices until you have the right amount of seasoning and kick!
Recipe type: Main dish
Serves: 6
Chicken fingers
  • 5 cups cornflakes
  • 1 tsp poultry seasoning
  • ½ tsp ground black pepper
  • ½ to 1 tsp garlic powder
  • ¼ tsp seasoning salt
  • 2 large egg whites
  • 3 T skim milk
  • 1 lb boneless, skinless chicken breasts
Honey mustard sauce
  • ½ cup plus 2 T low-fat mayo
  • 3 T Dijon mustard
  • 4 T honey
  • 1 T lemon juice
Chicken fingers
  1. Preheat oven to 400 degrees. Coat two large baking sheets with cooking spray.
  2. Place cornflakes in a blender or food processor and process until mixture resembles coarse bread crumbs.
  3. In a shallow dish, combine cornflakes, poultry seasoning, pepper, garlic powder and salt. Set aside.
  4. In another shallow dish, whisk together egg whites and milk. Set aside.
  5. Cut chicken into strips or large pieces. Dip each strip into egg mixture, then in crumb mixture, turning to coat all sides. Place on baking sheet.
  6. Spray tops of chicken fingers with cooking spray. Bake for 15 to 18 minutes or until chicken is thoroughly cooked and coating is golden brown. Serve hot.
Honey Mustard Sauce
  1. Combine all ingredients in a medium bowl and stir until thoroughly combined.
Recipe by Half-Scratched at