RecipePecan-Crusted Chicken Fingers with Honey Mustard Sauce

Nutrition Facts
Amount per Serving
  • Calories: 430
  • Protein: 46 g
  • Total Fat: 27 g
    • Unsaturated Fat: 24.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 180 mg
  • Total Carbohydrate: 12 g
  • Dietary Fiber: 3 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 2 g
  • Sodium: 700 mg

I’m always looking for clever ways to health-ify a family favorite; good ‘ol chicken fingers. This nutty variation gives me the opportunity to feature pecans, rich in antioxidants and buttery flavor. Big bonus: these chicken fingers are baked not fried, yet they still crisp up. Note: If you have an oven rack handy, set it on the baking sheet and position your chicken on top for even more crispiness. Also, if you have an extra 15-30 minutes, marinate the chicken beforehand with some low-fat buttermilk or plain yogurt, as it’ll ensure your chicken is tender and juicy. And while the honey mustard dipping sauce is theoretically optional, it’s kind of not…. It’s a non-negotiable necessity in my house. It requires just 3 simple ingredients and truly delivers next-level flavor. It’s subtle and creamy yet surprisingly alluring…you’ll keep coming back for more and more. I serve it with my Air Fryer Chicken Tenders, too. I’m excited to hear what you think!

  • Prep time
  • Total Time
This recipe makes 4 servings

Chicken Fingers

  • • 1 ½ pounds chicken tenderloins or breasts cut into strips
  • • 1 cup pecans, finely chopped
  • • ½ cup panko breadcrumbs
  • • 1 teaspoon garlic powder
  • • 1 teaspoon smoked paprika
  • • 1 to 1½ teaspoons kosher salt
  • • 2 eggs
  • • 2 Tablespoons light mayo

Honey Mustard Dipping Sauce (makes ½ cup)

  • • 3 Tablespoons light mayo
  • • 2 Tablespoons Dijon mustard
  • • 2 Tablespoons honey

Preheat the oven to 400°. Mist a baking sheet with oil spray and set aside.

In a wide shallow bowl, stir together the pecans, panko, garlic, paprika and salt.

In a second wide shallow bowl, whisk the eggs and light mayonnaise until well blended.

One at a time, dip the chicken pieces into the egg mixture, letting any excess egg drip off, then place in the pecan-breadcrumb mixture (pat all sides to fully coat with breading). Place the chicken on the baking sheets and mist the tops with oil spray. Bake in the oven for about 20 minutes, carefully flipping them at the 10-minute mark using tongs or a wide spatula (It’s important to flip them at the halfway mark to prevent the pecans from burning and to ensure the underneath side becomes crispy). Chicken is done when it reaches an internal temperature of 165˚.

Serve immediately with honey mustard sauce on the side.

To make the sauce: Mix the mayo, mustard and honey together until smooth and serve on the side. 1 tablespoon = 35 calories

Learn how to whip this up by watching the video below:

Enjoy these chicken tenders with Oven Baked French Fries!