Baked Honey BBQ Chicken Fingers.

Extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried! They’re so simple; your whole family will love them.

Baked Chicken Fingers! Honey BBQ flavored - your whole family will love these! @sallybakeblog

Another savory recipe for you today. And it’s one of my favorites!

I don’t get too creative with dinner that often. All of my creativity goes into things like peanut butter brownies and pina colada cupcakes. A giant sweet potato and quinoa patties are usually a meal for me. Or even a “bucket sized salad” (as Kevin calls it) with beans, avocado, and a little mango guac on the side. Alright, now I’m hungry.

But my favorite protein-packed dinner? Something I could eat forever and never tire of it? My birthday meal of choice every single year? Good ‘ole BBQ chicken. I am a huge sucker for it, as you may already know

These extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried! Easy recipe at sallysbakingaddiction.com

I made these chicken fingers a lot last summer because they’re on the healthy side and quite easy. Plus, who doesn’t like eating with their hands?! I spotted a steal of a sale on chicken the other day and stocked my freezer. Looks like baked honey BBQ chicken fingers will be on the dinner (and lunch) menu a lot this month. No complaints here! These crispy chicken tenders are so dang good.

I spotted this recipe on Rachael Ray and have switched things up over the past year the more often I make it… like adding the honey BBQ marinade step. Best decision ever.

Let’s talk about that marinade for a second. 3/4 cup of Sweet Baby Ray’s (the one and only BBQ sauce I’ll eat… and I am in no way affiliated with Sweet Baby Ray’s. But if Sweet Baby Ray’s is reading my blog, I may just faint in excitement. I love you sweet baby ray.) and some honey. I usually let the chicken marinate for 1-2 hours. If you’re in a rush, 30 minutes is fine. Just know that the longer it marinates, the more flavorful the chicken.

Baked Honey BBQ Chicken Fingers by sallysbakingaddiction.com

The chicken fingers are baked, not fried, and breaded in Panko. Not familiar with Panko? Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It’s available in all major grocery stores near the stuffing. This recipe is developed using Panko and there are no substitutions yielding the same exact result.

Here’s why Panko is better than regular breadcrumbs in this recipe: Panko is made from crustless bread and is coarsely ground into airy, large flakes. Panko tends to stay crispier longer than regular breadcrumbs because they don’t absorb as much grease and liquid.

Before the Panko, you’ll coat the chicken in some whole wheat flour, salt, pepper, and seasonings – then in a quick dunk into beaten eggs. The flour allows the egg to stick, the egg allows the Panko to stick, the Panko gives the chicken fingers their crispy texture.

Don’t leave any of these imperative ingredients/steps out.

Baked Honey BBQ Chicken Fingers by sallysbakingaddiction.com

Bake the chicken fingers in a hot oven at 400F. The timing will depend how big and/or thick your chicken fingers are. Just bake until golden brown and the centers are cooked through. Mine always take around 20 minutes. Flip the chicken fingers after 10 minutes.

These extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried! Easy recipe at sallysbakingaddiction.com

These extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried! Easy recipe at sallysbakingaddiction.com

Serve with extra honey BBQ sauce for dipping. Who says baked versions of fried food just aren’t the same? Clearly they’ve never had these chicken fingers before! We’re obsessed.

They’re so crispy!

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Baked Honey BBQ Chicken Fingers

Extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried!

Yield: serves 3-4

Prep Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
  • 3/4 cup your favorite BBQ sauce
  • 1/4 cup honey*
  • 1/2 cup whole wheat flour (or all-purpose)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika*
  • 2 large eggs
  • 1 and 1/2 cup Panko (or more, as needed)
  • nonstick spray like PAM, olive oil spray, or coconut oil spray (found mine at Trader Joes)

Directions:

Combine barbecue sauce and honey in a large bowl. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. Add the chicken strips to the bowl and stir to coat. Cover tightly and marinate in the refrigerator for 30 minutes and up to 4-6 hours. The longer, the more flavorful your chicken.

Preheat oven to 400F degrees. Line a large baking sheet with a silicone baking mat or coat heavily with nonstick spray.

Combine flour, salt, pepper, and smoked paprika in a shallow dish. Beat eggs in another shallow dish. Pour Panko breadcrumbs into a third shallow dish. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the breadcrumbs, shaking off any excess. Add more Panko to the dish if you are running low. Place the chicken strips on the prepared baking sheet. Spray each with nonstick spray to "seal" the breading, which will prevent the breading from staying raw and allows it to bake onto the chicken fingers.

Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 10 minutes more. Baking times may vary, just make sure yours are cooked through. If you like them more brown, bake longer.

Serve chicken fingers with more BBQ sauce. Store any leftovers in the refrigerator for up to 2 days. Chicken fingers freeze well, up to 2 months. Bake frozen for about 18 minutes (flipping once) at 300F degrees.

*You may simply use a honey flavored BBQ sauce. I find that there isn't enough honey flavor for me, so even when I do use a honey BBQ sauce, I still add honey to the marinade. Test until you find what you like.

*I love to use smoked paprika for added flavor - use your favorite seasonings if you do not have any on hand.

*Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It's available in major grocery stores near the stuffing. Panko is heavily preferred opposed to regular bread crumbs because they tend to stay crispier longer. You may buy seasoned or unseasoned and then add more/less seasonings to your breading if preferred. I use unseasoned.

Adapted from Rachael Ray

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

How about a stack of crispy onion rings on the side?

Crispy Onion Rings

 

Or a pile of baked sweet potato fries

Baked Sweet Potato Fries

 

See more savory recipes like this. :)

Baked Chicken Fingers! Honey BBQ flavored - your whole family will love these! @sallybakeblog

 

 

   

100 Responses to “Baked Honey BBQ Chicken Fingers.”

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    Averie @ Averie Cooksposted May 14, 2014 at 4:42 am

    You know I don’t eat meat but if I did, these would be winners. Because let’s face it, we see eye to eye on adding more honey to the bbq sauce AND that we need a large bowl of dipping sauce, for you know, like 2 bites :) I like a bowl of ketchup for my 3 fries, please. LOL Love your savory recipes you’ve been doing more of!

    Reply

    • Sallyreplied on May 14th, 2014 at 10:24 am

      “I like a bowl of ketchup for my 3 fries, please.” ummm, YES!

      Reply

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    Chichiposted May 14, 2014 at 5:04 am

    This is my kind of food, love how crisp the chicken fingers look. I am a massive fan of using paprika cos of it’s smoky flavour. Can’t wait to try out your recipe Sally. Already drooling

    Reply

    • Sallyreplied on May 14th, 2014 at 10:23 am

      Yes! Smoked paprika is the absolute best. The most used spice (besides salt and cinnamon) in my kitchen for sure.

      Reply

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    Taylor @ Food Faith Fitnessposted May 14, 2014 at 5:59 am

    How did you know that I have been CRAVING chicken fingers?! These look phenom and I have a huge packet of whole wheat panko that is begging to be turned into these babies. LOVE the marinading in honey BBQ. Drooling. Eating. Pinning!

    Reply

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    Mirposted May 14, 2014 at 6:11 am

    My son’s going to love you, because he BEGS for breaded chicken fingers every night, and tonight, he’s gonna get them.
    Love the whole wheat! Now I can feel all virtuous while I eat most of them before my kids do.

    Reply

    • Sallyreplied on May 14th, 2014 at 10:21 am

      Haha, yes! Mir, I have a feeling your son is going to love these! Hope you enjoy them too.

      Reply

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    Jess @ Sweet Menuposted May 14, 2014 at 6:38 am

    Eeep! Loving these! How crunchy and golden are they! Will keep them in mind for when we are entertaining next, I think that’d be great as an entree!

    Reply

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    Chelsea @ Gal on a Missionposted May 14, 2014 at 8:10 am

    That’s the only kind of BBQ sauce we will consume here as well! Love me some Sweet Baby Ray’s! Looks delicious, Sally! :)

    Reply

    • Sallyreplied on May 14th, 2014 at 10:20 am

      NICE! Much love to SBR’s sauce. Obsessed!

      Reply

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    Gayle @ Pumpkin 'N Spiceposted May 14, 2014 at 8:21 am

    How amazing do these look?! Honey bbq is my favorite sauce, and I love that you incorporated this into chicken fingers! Pinned!

    Reply

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    Holly @ EatGreatBEGreatposted May 14, 2014 at 8:37 am

    Oh my goodness, these look amazing! I’m totally having a craving right now! Send some over so I can eat some for breakfast, okay!?! ;-)

    Reply

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    Anna @ Crunchy Creamy Sweetposted May 14, 2014 at 8:46 am

    We love love Sweet Baby Ray’s!!! These chicken fingers will go so fast here! I will have to double this recipe!

    Reply

    • Sallyreplied on May 14th, 2014 at 10:19 am

      I’m so glad you guys are just as obsessed with SBR’s!!

      Reply

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    Cate @ Chez CateyLouposted May 14, 2014 at 9:22 am

    These look so crispy and delicious!! Who doesn’t love chicken fingers?! But I like that they are baked, so I can feel better about eating them!! Can’t wait to make these!

    Reply

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    Chelsea @chelseasmessyapronposted May 14, 2014 at 9:44 am

    BBQ chicken is the best! We eat it here all the time! What a great recipe Sally – loving all the savory options you’ve had :) Plus way to rock these photos!! Pinning!

    Reply

    • Sallyreplied on May 14th, 2014 at 10:18 am

      Thanks Chelsea! I am finally getting used to my new lighting – 4 months after moving in! It takes time, as I’m sure you know.

      Reply

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    Layla @ Brunch Time Bakerposted May 14, 2014 at 9:45 am

    These are some serious honey bbq chicken fingers! crispy on the outside and packed with flavor on the inside, just the way I like it. Love this recipe Sally!

    Reply

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    Stephanie Rockposted May 14, 2014 at 9:46 am

    Sweet Baby Ray’s are the best! Looks like I just found my recipe for dinner. :-)

    Reply

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    Beth @ bethcakesposted May 14, 2014 at 10:29 am

    I LOVE making baked chicken fingers at home! It’s so easy and like you said, I never get tired of them. Usually I just use straight up panko and maybe a little parmesan, but your honey bbq version sounds and looks SO good! Definitely going to try that the next time I make them. :)

    Reply

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    Faith @ Pixie Dust Kitchenposted May 14, 2014 at 10:38 am

    These look so crispy and delicious! We’re big fans of finger food here so this will definitely get made soon!

    Reply

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    Laurenposted May 14, 2014 at 10:56 am

    Between Sweet Baby Rays, ketchup, and honey mustard… I am the condiment QUEEN. I swear I have about 80% condiment to 20% food when I’m eating anything. Especially ketchup. Fries + vinegar + ketchup. UGH, I die.

    Reply

    • Sallyreplied on May 14th, 2014 at 5:27 pm

      I’ve never been more convinced that we are twins. My family’s nickname for me is “the condiment queen” lol

      Reply

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    Hayleyposted May 14, 2014 at 11:09 am

    BBQ this weekend at my house? Maybe I’ll serve up these? Oh but I got to test out the flavour first I tell myself before loading up on all the extra ingredients to make this ;)

    Reply

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    Alexisposted May 14, 2014 at 11:31 am

    This looks like a super delicious and easy weeknight meal! Two wins in my book. I like Sweet Baby Rays as well, but I usually end up getting Bullseye. We might even have some BBQ sauce that needs to be put to some good use. Just need to get the panko! Your recipes are always super easy to understand and come out perfect. Thank you!!

    Reply

    • Sallyreplied on May 14th, 2014 at 5:26 pm

      Bullseye is my #2 choice. So good!

      Reply

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    Polly @ Tasty Food Projectposted May 14, 2014 at 11:34 am

    I love cooking with panko! My husband and I will love this recipe! Thanks for sharing!

    Reply

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    Jess @ whatjessicabakednextposted May 14, 2014 at 12:43 pm

    BBQ chicken has to be my all-time favourite comfort food! Love the fact these are baked- and they still look super crisp and delicious. Lovely recipe, Sally!

    Reply

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    Rachel @ Baked by Rachelposted May 14, 2014 at 1:09 pm

    love these SO much!!! bbq is my go to chicken dipping sauce ;)

    Reply

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    Matt Robinsonposted May 14, 2014 at 1:18 pm

    Sally, my sons would go crazy for these! Seriously. They could eat chicken fingers all day long if it was up to them. Love this recipe!

    Reply

    • Sallyreplied on May 14th, 2014 at 5:25 pm

      You’ve gotta make them for your sons, Matt! Hope you all enjoy. I feel like a kid again eating these all the time.

      Reply

      • Claudiareplied on May 16th, 2014 at 5:27 am

        Love your savory recipe but I don’t live in united states ! So I don’t find Panko, what can I use for ? thank’s so much

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    Heatherposted May 14, 2014 at 1:32 pm

    Of course none of us would ever do it, but it does bear mentioning for those new to cooking…

    You MUST throw out the bbq sauce used to marinade the chicken. You cannot use it for dipping the cooked chicken fingers. It may look fine, but it is not.

    Tasty cooked chicken fingers deserve fresh (and safe) sauce.

    Maybe worth putting in the recipe notes?
    Love your blog!

    Reply

    • Sallyreplied on May 14th, 2014 at 5:23 pm

      Oh I would absolutely never eat BBQ that raw chicken marinated in! I just checked my recipe and it does not say to do that. Thank you Heather!

      Reply

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    My Linhposted May 14, 2014 at 3:03 pm

    You know how to make me crazy, Sally! You had me convinced at extra crispy chicken.. I will make these in a zip-loc to save myself some dishes (so lazy, I know ^^”). Looking forward to weekend already! ;)

    Reply

    • Sallyreplied on May 14th, 2014 at 5:22 pm

      Great idea, My Linh!

      Reply

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    Jess @ On Sugar Mountainposted May 14, 2014 at 3:18 pm

    Oooo honey bbq sounds divine on chicken fingers, and baked?? Brilliant! Then I don’t feel bad at all when I eat 10. :O Cuz, you know, I need to eat as many chicken fingers as I have actual fingers. Or 20 if we count toes. It’s perfectly logical…

    Reply

    • Sallyreplied on May 14th, 2014 at 5:22 pm

      Definitely logical. ;)

      Reply

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    Mary Frances @ The Sweet {Tooth} Lifeposted May 14, 2014 at 3:47 pm

    There is nothing quite like honey BBQ! It always makes me think of my uncle and Dad grilling in the summer… and me wishing I could drink the sauce! ;) I <3 homemade chicken fingers, especially the ones with the crispy coatings. Pinning!

    Reply

    • Sallyreplied on May 14th, 2014 at 5:22 pm

      drinking the sauce – I like your style Mary Frances!

      Reply

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    Amy @ Thoroughly Nourished Lifeposted May 14, 2014 at 6:06 pm

    My boyfriend is absolutely going to love these! Going on next week’s dinner list for sure. And because I’m a vegetarian he will get leftovers for lunch – girlfriend of the year right here! Thanks Sally :)

    Reply

    • Sallyreplied on May 15th, 2014 at 9:44 am

      You definitely should get an award for baking these for him and not being able to try any – hope he loves them!

      Reply

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    Sharronposted May 14, 2014 at 6:32 pm

    These look really good. And because I have chicken breasts thawing out right now…..I’m trying these for dinner tonight! Thanks!

    Reply

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    Aneeshaposted May 14, 2014 at 8:16 pm

    I made this for dinner tonight and everyone freaked! they loved it just the way it was!

    Reply

    • Sallyreplied on May 15th, 2014 at 9:43 am

      Wonderful, Aneesha! Thanks for reporting back.

      Reply

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    Pamposted May 14, 2014 at 8:55 pm

    Tried these for dinner tonight…they are really good. My family looked at me when I put them on the table because they were not the usual ones I make. After they tried them they really liked them. They are nice and crunchy and have real good flavor with the honey bbq and the smokey paprika. I love that they are not greasy(baked not fried) and have a great crunch. I’ve tried some of your other recipes and they were very good as well. Thanks for sharing.

    Reply

    • Sallyreplied on May 15th, 2014 at 9:43 am

      Thanks for reporting back, Pam! Happy you all enjoyed them.

      Reply

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    Zainabposted May 14, 2014 at 9:11 pm

    My husband is still raving over your BBQ chicken pizza and now this? He’s going to love it! I’m sure I’ll be winning the best wife award for the month!! Thanks :)

    Reply

    • Sallyreplied on May 15th, 2014 at 9:42 am

      I loved seeing your photo of the BBQ chicken pizza, Zainab! So glad you made it and loved it. Let me know if you try these!

      Reply

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    Elisaposted May 14, 2014 at 10:22 pm

    I was just looking up a chicken finger recipe and then went to your blog. You read my mind! So excited , the kids will love them

    Reply

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    Ashley | Our Full Tableposted May 14, 2014 at 11:34 pm

    These would be great to stock your freezer with! I do this all the time with chicken nuggets!

    Reply

    • Sallyreplied on May 15th, 2014 at 9:40 am

      Yes! I have a couple batches of them in my freezer right now.

      Reply

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    Natalie Munroeposted May 15, 2014 at 11:22 am

    Oh my God! I feel the same way about Sweet Baby Ray’s!

    Because it’s what my parents always bought, I was using Kraft BBQ for my whole life. But then, about 3 years ago, Giant gave a coupon for a free bottle of Sweet Baby Ray’s and I was like, “Whatever. I guess I can try it if it’s free.” But ever since that first taste, I’ve been hooked and have never looked back. Mmm!

    My husband’s goofball friend loves it too, and about 2 years ago challenged us to a contest to prove which of us loved it more. We had to take pictures of ourselves not being able to live without Sweet Baby Ray’s. I won’t keep you in suspense: we won. Some of our winning photos: squeezing some onto a toothbrush as though we used it as toothpaste, lining it up among our shampoo bottles in the shower, using it in place of diaper cream on our baby. (Never fear–all the pictures were staged; no actual baby’s bottoms were harmed in our silliness.) So yeah, that’s how we chose to spend our free time…

    I think now I’ll use some free time to try this recipe. I sense another ‘win’ coming my way! Thanks for the tips!

    Reply

    • Sallyreplied on May 15th, 2014 at 4:40 pm

      Hahahahhahahahaha Natalie, I’m cracking up picturing a bottle of sweet baby rays in the shower or even using as toothpaste. I am JUST as obsessed. Those photos were probably hysterical. You guys are hilarious! This sauce is life changing :)

      Reply

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    lesley kimposted May 15, 2014 at 1:32 pm

    i have to try this!! yummm!!

    Reply

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    Abby Knoxposted May 15, 2014 at 1:49 pm

    Would it be okay to let it marinade for like 11 hours? I work long hours.

    Reply

    • Sallyreplied on May 15th, 2014 at 4:27 pm

      Yep, that would be just fine Abby. I’ve done it overnight before.

      Reply

      • Abby Knoxreplied on May 15th, 2014 at 6:48 pm

        I feel like a celebrity just wrote me back! Too cool!

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    Nicolaposted May 15, 2014 at 2:54 pm

    I always bake my own chicken nuggets, but I never thought to marinade them first. Good tip.

    Plus, your description of flour, then egg, then breadcrumbs, took me right back to coating veal escalopes with my mum when I was about 8 or 9. I used to love getting my fingers coated too, and sucking them when she wasn’t looking. Food safety? Well, I’m still here…

    Reply

    • Sallyreplied on May 15th, 2014 at 4:24 pm

      Hahahaha that’s too funny. I’ve eaten my fair share of cookie dough over the years. I’m still here too!

      Reply

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    Maryposted May 15, 2014 at 4:40 pm

    Looks so yummy BUT…. Sweet Baby Ray’s is loaded with High Fructose Corn Syrup which I have been trying to eliminate from my family’s diet. I will try this recipe tonight with a diff brand and hope it turns out as good as y’all say it is!! Thanks!!

    Reply

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    Mary Cposted May 15, 2014 at 9:45 pm

    Pinning these to my want to try list!! I also love Sweet Baby Ray’s sauce! Remember to stock up while it’s on sale for Memorial Day!

    Reply

    • Sallyreplied on May 16th, 2014 at 8:52 am

      Good call, Mary! There will definitely be a great sale coming up.

      Reply

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    Jenn@eatcakefordinnerposted May 17, 2014 at 8:58 pm

    I am seriously making these next week. YUMMY!!!

    Reply

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    Kaitlynposted May 18, 2014 at 2:02 pm

    Made these for lunch today and they were wonderful!

    Reply

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    Allieposted May 18, 2014 at 7:50 pm

    Made them today and they were delicious! Love the BBQ flavor, I did omit the honey because I already buy BBQ sauce called Sweet BBQ sauce haha!

    Since I’m cooking just for myself and would love to plan ahead…is it better to freeze raw breaded chicken to thaw and freshly bake or would you rather freeze cooked chicken tenders and then bake them again when ready to eat?

    Reply

    • Sallyreplied on May 19th, 2014 at 7:39 am

      Hey Allie! I recommend baking and then freezing (then baking again). Don’t freeze the breaded chicken.

      Reply

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    Mandieposted May 18, 2014 at 9:32 pm

    Loved these, Sally!! So crispy and flavorful. Throwing some of the leftovers in my bucket-sized salad for lunch tomorrow ;) thanks again for another winner recipe!

    Reply

    • Sallyreplied on May 19th, 2014 at 7:37 am

      Perfect, Mandie! Thanks for reporting back.

      Reply

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    Kage Hposted May 19, 2014 at 6:23 pm

    Thanks again for a fabulous recipe, Sally! Made these for supper & they were seriously amazing. :)

    Reply

    • Sallyreplied on May 19th, 2014 at 7:24 pm

      So glad to read that! They’ll become a staple in your kitchen, I’m sure.

      Reply

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    Valarie Hposted May 19, 2014 at 7:42 pm

    I made these tonight using Sweet Baby Ray’s Honey Chipolte sauce. AMAZING!!! My kids ADORED THEM! This will be a keeper in my weekly dinner rotation!

    Reply

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    Amy @ Amy's Healthy Bakingposted May 22, 2014 at 7:39 pm

    Bucket salads are my favorite!! I even make them in my big mixing bowls I usually save for cake batter and cookie dough. My guy finds it fairly funny too, but after all that salad, I definitely deserve dessert! ;) Your baked BBQ chicken fingers sound right up my alley though too! I love BBQ sauce but rarely get a chance to eat it because my guy… Just doesn’t. Unless it’s on pulled pork. (He’s so strange.) But you know how much I love baked-not-fried versions, so I’ve already pinned this to make for me!

    Reply

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    J. Mac Nealposted May 28, 2014 at 3:17 pm

    RE: The comment about High Fructose Corn Syrup. Check out a BBQ sauce called “Naturally Delicious” (I took our bottle out of the fridge to check who makes it, and it’s put out by Cains Foods). It has NO HIGH FRUCTOSE CORN SYRUP, no artificial colors or preservatives, and is gluten free. And it is WONDERFUL! If you can’t find Sweet Baby Ray’s or another preferred BBQ sauce, or you just want to avoid that high fructose corn syrup, look for “Naturally Delicious.” It’s our ultimate favorite. We love it especially with seared turkey burgers (made thin and cooked quickly to bring out the caramelizing flavor and color, then topped with cheese and Vidalia onions on warm buns). But now I’m going to try doing these chicken fingers using it. Love crispy Panko and love the thought of using the honey and BBQ sauce as a marinade… so this recipe is going to be well-used at our house. Thanks, Sally!

    Reply

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    Bposted June 4, 2014 at 10:27 pm

    Made a HUGE batch of these last night for my family and they LOVED them!
    The taste reminded us of teriyaki chicken medallions which we ate years ago as kids!
    So full of flavour and will definitely be making again!

    Reply

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    Danielle Vposted June 17, 2014 at 6:28 pm

    Hi Sally. I LOVE your blog! I do not own a silicone baking mat (yet) is there anything I can put on top of my cookie sheets to use in place of the baking mat besides cooking spray? Like foil or parchment paper?

    Thanks

    Reply

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    Gemmaposted June 21, 2014 at 3:43 pm

    Made these tonight and have to say they were absolutely yummy, anf even though I had to search high and low for the panko breadcrumbs they were most defiantly worth it

    Reply

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    Aliceposted June 26, 2014 at 8:51 pm

    I am currently making these as I type! Quick question though (for next time I make them, as I’m sure this recipe is a winner): after the chicken fingers are breaded, could they be kept in the fridge for a short time, and subsequently baked? I live in a small apartment, with a tiny kitchen and even smaller oven, and prepping ahead, even if only by a half hour or so, really seems to help cut down on the craziness of using the oven for multiple dishes. Funnily enough, I have your pineapple upside down cake in the oven now, and have some down time, so I was pondering going ahead and breading the chicken. Any thoughts on if this would be ok? My concern was the marinade softening the panko crumbs down too much. Thanks, as always, for your recipes and feedback!

    Reply

    • Sallyreplied on June 27th, 2014 at 8:28 am

      Hi Alice! I would say they would be OK in the fridge after breading for about 1 hour – not much longer than that because you don’t want the honey bbq to soak up all the Panko. You can always bake these and freeze the baked chicken fingers for 2-3 months. My freezer is full of them!

      Reply

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    Maryposted July 4, 2014 at 1:53 pm

    is it absolutely necessary to ‘seal’ the breading onto the chicken with the olive oil spray?

    also, how many chicken breasts are equal to 1.5 pounds?

    Reply

    • Sallyreplied on July 5th, 2014 at 3:17 pm

      I feel it sticks better with the bit of olive oil. And the quantity of chicken breasts depends on their size.

      Reply

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    Laura Pposted July 16, 2014 at 8:30 pm

    I made these tonight for the first time & they were a big hit. My daughter tried to trick me though. She said,”Ew, I don’t like these.” And then broke into a big smile adding, “I love these!”

    Reply

    • Sallyreplied on July 17th, 2014 at 9:44 am

      Hahahaha well I’m glad they get your daughter’s approval! Thanks for reporting back Laura.

      Reply

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    Binkaposted July 28, 2014 at 6:50 am

    I have been baking my 4 lb batch from the freezer for three weeks now and they are still as delicious as when I made originally them. I have been using whole wheat flour in small doses to add whole grains and fiber to my diet and I was glad to see you used them here. I put whole wheat bread crumbs in my meatballs and you cannot tell the difference! Thanks for all the wonderful recipes.

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    Susanposted July 29, 2014 at 11:06 am

    These were tremendous! I made them last night. My husband who typically doesn’t say much about my cooking (I don’t blame him) gave them a big thumbs up! Thanks for the great recipe which will definitely be a new regular.

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    Jamieposted August 22, 2014 at 10:51 pm

    These tenders were amazing. Great flavor and crunch! We have a problem in our house now. One of my kids likes these tenders best and the other likes the pretzel crusted tenders best. I guess I will just have to make both now.

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    Dunyaposted September 11, 2014 at 2:06 pm

    Hello Sally! Which BBQ Sauce do you use?

    Reply

    • Sallyreplied on September 11th, 2014 at 5:11 pm

      I like sweet baby rays.

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    brookeposted September 24, 2014 at 11:09 am

    Thanks for a great recipe, I made them last night and they were awesome! :)

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    Ninaposted September 25, 2014 at 11:08 am

    Hi Sally!
    These sound delicious and I’ve been wanting to try them. I was wondering….do you think the recipe could be adapted so that instead of using BBQ sauce and honey as the marinade,I could use a honey mustard salad dressing, such as Ken’s? My boyfriend loves creamy honey mustard dressings on his chicken fingers, so I got the idea, but I’m not sure if the salad dressing would work (too thick/creamy/not sticky enough/etc.) as the marinade. Any thoughts….or should I just give it a try?
    Thanks!
    Nina
    PS: your wedding pics were beautiful! Congrats!

    Reply

    • Sallyreplied on September 25th, 2014 at 2:01 pm

      Absolutely, Nina! That would be a fantastic marinade here – it’s the right consistency, too. Now I need to try it next. Thanks for the congrats!

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    Michelleposted October 10, 2014 at 5:28 pm

    Hi Sally, I just made these tonight for dinner and they were tasty. Good flavour. 2 questions because I have never made homemade chicken fingers before. Do you use the regular flavour Sweet baby ray’s bbq sauce? I used regular and the flavour was too strong for my kids. However they are picky. Lol. Also, I followed this recipe exactly and the Panko did stay on the chicken but I found in the first bite, the chicken would pull out of the breading and leave an empty finger shell. Still tasty but I must have done something wrong. Love your website, also made your peanut butter cookie recipe today and they were super delish!!

    Reply

    • Sallyreplied on October 12th, 2014 at 7:14 pm

      Hi Michelle – yep, I use plain (original) sweet baby ray’s bbq sauce. I would simply find a sauce’s flavor your kids enjoy. How about a lighter dunk into the eggs? A real light dunk and then a heavy dunk in the panko. That should help.

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    miraposted October 13, 2014 at 1:37 pm

    I love baked chicken fingers and this honey bbq version is just perfect ! Will try them soon, I just hope breading stays on , since I’ve had problems with that! Pictures are amazing! Pinned!

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    Jocelynposted November 2, 2014 at 9:04 pm

    Hello Sally, these are to die for! They’re so delicious! Do you by any chance know the calorie count for the recipe? Or calorie count for one chicken tender?I made 14 tenders with the ingredients listed. If you have any idea that would be great!

    Thanks!
    Jocelyn

    Reply

    • Sallyreplied on November 3rd, 2014 at 11:17 am

      I do not.

      Reply

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    Danielleposted November 6, 2014 at 2:34 pm

    What a wonderful recipe! Light, yummy, and tasted even better than fried from a restaurant. My roommates loved this recipe. I love that you get to have chicken fingers but without the guilt that usually comes with eating them. Will be making again for dinner, thanks Sally!

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    Izzyposted November 10, 2014 at 10:27 am

    If I don’t have access to non-stick spray, would you use nothing, or an alternative?

    Reply

    • Sallyreplied on November 10th, 2014 at 2:16 pm

      A light drizzle of olive oil works.

      Reply

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    Natalieposted November 27, 2014 at 4:06 pm

    Oh WOW, these were so good! I love how you don’t even really need sauce to dip in because it’s sort of built-in to the strips (but dipping is always fun, so why not?) I plan trying other sauces with this method (hot sauce, teriyaki, etc.) Thanks for a great chicken finger recipe! The coating was the perfect thickness and I had no problems with it staying on.

    Reply

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