Crispy honey mustard chicken fingers
- Preparation 25 min
- Refrigeration 1 h
- Cooking 25 min
- Servings 4
- Freezing Absolutely
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🍯 Crispy, sticky, and absolutely unapologetic
These crispy honey mustard chicken fingers are the kind of recipe you make once and immediately want to repeat. Ultra-crunchy thanks to the Corn Flakes coating, juicy on the inside, and wrapped in a sweet, tangy marinade that hits just right. Nothing overcomplicated here, just a perfectly balanced comfort dish that delivers every single time.
🍗 The kind of meal everyone agrees on
Whether it’s a relaxed weeknight dinner, a shareable platter for game night, or a low-pressure Saturday meal, these chicken fingers always disappear fast. The marinade does the heavy lifting, the cooking method keeps things accessible, and the final drizzle of honey seals the deal. This is hands-on eating, zero restraint, and guaranteed repeat requests.
🔥 Air fryer version, just as dangerous
Good news: this recipe works beautifully in the air fryer without sacrificing crunch. It’s actually a great option when you want to speed things up or avoid heating the oven. The key is to cook in multiple batches, never stacking or overcrowding the basket, so hot air can circulate properly around each piece. A light spray of oil helps boost browning, and the result is a deeply golden coating with juicy chicken inside. Just as satisfying as the oven version, with faster turnaround between batches.
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🍗 Even thickness matters
Lightly pounding the chicken ensures uniform cooking, prevents dry spots, and guarantees tender bites from start to finish.
⏱️ Don’t rush the marinade
That hour in the fridge allows the honey and mustards to fully penetrate the meat, creating balanced flavor throughout.
🥣 Embrace uneven crumbs
Hand-crushed Corn Flakes create irregular pieces that deliver a more natural, aggressive crunch than finely processed crumbs.
🔥 Avoid overcrowding
Whether baking or air frying, space between pieces is essential for proper browning and a crisp, dry coating.
Ingredients
- 600 g boneless, skinless chicken breasts, cut into strips and lightly pounded
- 3 tbsp (45 ml) dandelion honey
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) strong mustard
- 1 tbsp (15 ml) whole-grain mustard
- 1 tsp (5 ml) Italian seasoning
- About 6 cups Corn Flakes, crushed by hand
- Salt and freshly ground pepper
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Preparation
- Place the chicken strips in a large bowl and set aside.
- In another bowl, combine all the ingredients except the Corn Flakes. Season generously with salt and pepper.
- Pour the marinade over the chicken and mix well to coat every piece. Cover and refrigerate for 1 hour.
- Preheat the oven to 450 °F or preheat the air fryer to 375 °F.
- Place the Corn Flakes in a large bowl. Lightly drain the chicken, then coat each strip, pressing firmly so the coating adheres well.
- Oven method: arrange the chicken on a parchment-lined baking sheet and bake for 20 to 25 minutes, turning halfway through, until fully cooked and deeply crispy. /// Air fryer method: lightly spray the basket with oil, arrange the chicken in a single layer, and cook for 12 to 15 minutes. Cook in batches as needed to avoid overcrowding.
- Serve with my perfectly crispy baby potatoes or my creamy coleslaw with pancetta.
Boneless thighs work very well and offer an even juicier texture. Remove the fat beforehand, otherwise it will make the breading soggy.
The chicken can be marinated a few hours in advance and crust prepared, then kept refrigerated until cooking.
Yes, once cooked and cooled, chicken fingers freeze very well and can be reheated directly in the oven. However, they may lose some of their crispiness.
ABSOLUTELY. Cooking in an air fryer is possible by adjusting the time and lightly spraying with oil to promote crispiness.
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