Baked Honey-Mustard Chex Chicken Fingers

Prep 15 min
Total 40 min
Servings 6

These crunchy, crispy chicken fingers aren't just for kids. Corn Chex cereal is the simple base for an out-of-the ordinary coating, perfectly complemented by a sweet and snappy honey mustard dipping sauce.

By Cindy Rahe

Updated January 23, 2014

Ingredients

Chicken Fingers

6

cups Corn Chex™ cereal
1/2

cup mayonnaise
1/2

cup honey
1/3

cup yellow mustard
1

lb boneless skinless chicken breasts, cut into strips

Dipping Sauce

2

tablespoons honey
2

tablespoons yellow mustard

Steps

1

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
2

Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard.
3

Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart.
4

Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving.
5

Meanwhile, stir together 2 tablespoons each honey and mustard.
6

Serve chicken with sauce for dipping.

Use any plain flavor of Chex® cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe.
These chicken fingers make a great game-day snack or even a weeknight meal. For dinner, just add a green vegetable or salad on the side to make it a meal.
You can sub maple syrup for the honey in this dish with fine results.