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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. MORE + LESS -

Cindy Rahe Cindy Rahe
January 23, 2014


Chicken Fingers

cups Corn Chex™ cereal
cup mayonnaise
cup honey
cup yellow mustard
lb boneless skinless chicken breasts, cut into strips

Dipping Sauce

tablespoons honey
tablespoons yellow mustard


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  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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