How to Make Baked Honey-Mustard Chex Chicken Fingers

For family game-day get-togethers (or really any party at all), my mom’s sweet-savory chicken appetizer is the first snack to disappear from the buffet. She uses a tangy base sauce to coat the chicken, and then dips it in a crunchy coating before popping it in the oven. Her secret ingredient for the coating? Corn Chex cereal! This dinner recipe is my riff on that family party-food staple. 

These chicken fingers are not only tasty, but they are easy to make-ahead. Simply coat the chicken fingers a few hours ahead of time, lay the strips out on parchment-lined baking sheets, cover and refrigerate ‘til ready to bake. Here’s the full how-to! 

To begin, you simply place your Corn Chex in a zip-top, gallon-sized plastic bag. Then, you smash.

I like to use a rolling pin for crushing the cereal. Using a rolling pin gets you finer pieces and some jagged bits for a nicely varied, textured coating. Be careful not to completely pulverize the Chex!

Next, it’s a simple wet meets dry coating situation with a mixture of honey, mustard and mayonnaise making up the wet and the crushed Corn Chex cereal being the dry.

Then, place your freshly coated chicken strips on a parchment-lined baking sheet before popping them in the oven for a quick bake.

Once they are golden, crispy and the chicken is cooked through, mix up a quick sauce of honey and mustard for dipping, and then serve!