Saturday, September 13, 2008


Chicken fingers are not just for kids. What's not to like about dipping a crunchy piece of chicken into honey mustard sauce? Okay, the fat. That's not a problem if you bake the chicken fingers. The crunch will still be there, especially if you use panko (Japanese-style) bread crumbs. You can save money if you skin and bone your own chicken breasts, then slice them into fingers. Or, you can do as I do--wait until the tenders are on sale and stock up. I have about 5 packages in the freezer right now.

Preheat the oven to 400 degrees. Place a sheet of aluminum foil over a baking sheet and spray with nonstick spray.

1 lb chicken fingers
3/4 cup panko bread crumbs
1/4 cup light, whipped unsalted butter, melted

I like to eliminate a lot of dishes, so I generally use a small paper bowl for the melted butter and a paper plate or sheet of waxed paper for the bread crumbs. Just dip the finger in the melted butter, then roll in the bread crumbs and place on the foil lined cookie sheet. Bake for 12 minutes, turn over, and bake for 8 - 10 minutes more.

To make a honey mustard dipping sauce, combine equal amounts of honey and Dijon mustard.

Kids of all ages love chicken fingers!

Yesterday I decided to decorate for fall. I hauled up boxes and bags from the basement and proceeded to drape the mantel, hang wreaths, change candles, and otherwise transform the "summer" house into the "fall" house. I was surprised that I wasn't getting the usual help from the girls, so I looked around for them. Imagine my surprise when I found Molly. I don't think she has a death wish, but she was clearly annoyed when I snapped her picture and immediately joined her sister on the bed.


  1. I often wondered how honey-mustard sauce was made. Soooooo overy easy. Thank you Peg D

  2. You are so smart. We love chicken fingers in our house. Your recipe and methods are easy and tasty and you have minimal dishes to wash. My hat's off to you.

  3. Hi Arlene- Thanks for looking at my blog! The camera I use is a Kodak EasyShare, no fancy stuff. I usually try to take pics in natural light.

    :) Leslie

  4. Panko bread crumbs are such an improvement over old-fashioned ones I think. I use them for everything now. This is a great idea!

  5. Oho, I bake mine too. And use Panko. I never thought of it as being lower in fat, so thank you for reminding me. I think I will have that second cookie now :)


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