Garlic Thyme Chicken Fingers // Honey Mustard Dipping Sauce


Chicken. Fingers.  Who doesn’t love them?  They are such a great comfort food, but I don’t love all the fat and calories that come along with the classic version you think of.  Most chicken fingers are coated in breading and then deep fried, adding hundreds of extra calories to the chicken (so sad).  Baking chicken fingers is a great way to get the breading and the crunch you crave without all the guilt.  Baked chicken fingers do taste a little “healthier” but they are just as delicious, and you can feel good about what you are putting into your body 🙂
These chicken fingers are a little jazzed up with some herby spices.  Garlic powder and thyme go so well together and really enhance the flavor of the chicken breast nicely.  Panko breadcrumbs are crunchier than normal breadcrumbs and will make the chicken fingers crispy.


1 lb Bonesless, skinless chicken breasts
2 large cage free eggs
1 cup of Panko breadcrumbs
1 tsp sea salt
1/2 tsp fresh ground black pepper
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp ground smoked paprika

Honey mustard dipping sauce:

1/2 cup dijon mustard
1 tsp balsamic vinegar
2 tsp organic honey

Heat oven to 425 degrees.  Cover a cookie sheet with tin foil and lightly spray with cooking spray ( I use coconut oil spray).
Slice the chicken breast into “fingers” (strips) that are about a half inch wide and 3 inches long. Lightly salt the chicken and place aside.  Whisk the 2 eggs well in a bowl.  In another bowl (preferably a shallow bowl or dish) mix together the Panko breadcrumbs, sea salt, ground black pepper, thyme, garlic powder and paprika.

Working one at a time, dip chicken finger strips into the whisked egg, making sure to tap off excess.  Then roll the coated strip into the Panko mixture, coating it thoroughly. Place each coated strip onto the prepared pan, evenly spaced and not touching other fingers.  Once all the chicken fingers are on the baking sheet,spray them lightly with cooking spray.
bakedchickenfingers1 bakedchickenfingers
Cook the fingers for 10-12 minutes, until golden and cooked through.  Remove from oven to rest for 5 minutes.
While the chicken fingers are cooling, mix all the ingredients for the honey mustard sauce together in another bowl for easy dipping while you eat.


I like to serve these with Skinny Sweet Potato Fries and Kale Salad.

XO Katrina

1 Response
  • Kelly Coughlin
    March 9, 2016

    So easy to make but soooooo GOOD! Thanks for sharing!!!

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