Extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried! They’re so simple; your whole family will love them.
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…
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.
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.
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.
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!
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Extra crispy chicken fingers marinated in honey and BBQ sauce. Baked, not fried!
Adapted from Rachael Ray
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.
How about a stack of crispy onion rings on the side?
Or a pile of baked sweet potato fries!
See more savory recipes like this.