Crispy honey mustard chicken fingers

  • Preparation 25 min
  • Refrigeration 1 h
  • Cooking 25 min
  • Servings 4
  • Freezing Absolutely



  • 600 g chicken breasts, cut into strips and lightly flattened
  • 3 tablespoons dandelion honey by Miel Pur Délice
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon old-fashioned mustard
  • 1 teaspoon Italian spices
  • About 6 cups Corn Flakes cereal crushed with your hands
  • Salt and pepper from the mill



  • Place the chicken strips in a large bowl and set aside.
  • In another large bowl, except for the Corn Flakes, put the remaining ingredients, season with salt and pepper and mix.
  • Add the sauce to the chicken and toss to coat well. Cover and set aside in the fridge for 1 hour.
  • Preheat the oven to 450 F. Line a large baking sheet with parchment paper.
  • Pour the cereal into a large bowl. Remove the strips from the sauce and drain lightly. Dip chicken in the Corn Flakes and press well to make cereals stick as much as possible. Place on the baking sheet.
  • Place in the oven and bake for 20 to 25 minutes or until the chicken is cooked through and crispy. Turn halfway through cooking. Serve with honey!