Crispy Chicken Fingers with Honey Mustard Dip

There are days when all you want is something golden, crispy, and comforting. These homemade chicken fingers hit that spot perfectly. Juicy inside and crunchy on the outside, they’re the kind of meal everyone reaches for the moment they hit the table. The honey mustard dip ties everything together with just the right mix of creamy, sharp, and sweet.

I made this small batch with 300 grams of chicken, just enough for a quick lunch or simple dinner. They work beautifully with fries, tucked into a wrap, or next to a green salad if you want something lighter. Marinating the chicken isn’t a must, but a short rest in yogurt or buttermilk makes them even more tender if you’ve got a bit of extra time.

Crispy chicken fingers served with a creamy honey mustard dip and homemade crispy fries.

Ingredients

For the chicken fingers

• 300g chicken breast, cut into strips

• 1 egg

• 4 tablespoons all-purpose flour

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika

• Salt and black pepper

• 1 cup breadcrumbs (fine or panko)

• Olive oil or neutral oil, for frying or baking

  
  

For the honey mustard dip

• 2 tablespoons Dijon mustard

• 1 tablespoon mayonnaise

• 1 tablespoon honey

• 1 teaspoon vinegar (white wine or apple cider)

• Salt and pepper to taste

Instructions

In one bowl, mix the flour with garlic powder, paprika, salt, and black pepper.

In another bowl, whisk the egg.

In a third bowl, add the breadcrumbs.

Dip each chicken strip first in the flour mixture, then the egg, then coat with breadcrumbs.

Heat a pan with shallow oil over medium heat and fry the chicken until golden and cooked through — about 3–4 minutes per side.

Alternatively, you can bake them in a fan oven at 200°C for 20–25 minutes with a drizzle of oil.

To make the dip, whisk together all the ingredients in a small bowl until smooth.

Serve the chicken hot, with the sauce on the side.

Tips

• If baking, use parchment paper and flip the chicken halfway through for even crispness.

• For extra tender chicken, marinate the strips in buttermilk or yogurt for 30 minutes before coating.

• These freeze well before cooking — just layer them between parchment and store in an airtight container.