Baked Honey Mustard Chicken Fingers

Baked Honey Mustard Chicken Fingers
Authoradmin
Rating

One serving equals 1 protein, 1 starch, 1 fat.

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Yields1 Serving
 2 tbsp no sugar stone ground mustard
 1 tsp light mayo
 1 tsp local grown honey
 Your oz of chicken breast on plan. For this recipe I am using 6 oz.
 ¾ oz pretzels finely crushed (salted or unsalted)
 1 tsp salt and sugar free garlic powder or to your liking
 1 tsp salt and sugar free onion powder or to your liking
 ½ tsp smoked paprika or to your liking
 Black pepper to your taste
For the dipping sauce:
 1 tsp local grown honey
 1 tsp melted butter
 1 tsp salt and sugar free Cayenne pepper or to your liking
 ½ tsp salt and sugar free chili powder or to your liking
 ½ tsp salt or sugar free paprika or to your liking
 Morton’s light salt to your taste.
1

In a bowl, whisk tighter the mustard, mayo, and honey. Add in the chicken and toss well to coat. Set aside.

2

Preheat oven to 425. Line your baking sheet with parchment paper

3

In a bowl, add the pretzel crumbs, garlic powder, onion powder, paprika, a pinch of pepper and combine.

4

Take your coated chicken and dredge through the crumbs pressing gently to adhere. Place on the prepared baking sheet.

5

If you have an oil diffuser, spray the chicken top with 2 sprays. If you do not have you can skip.

6

Place in oven until chicken is cooked. Temp the chicken at 20 mins. 165 is the recommended safe temp for chicken. You all have cooked chicken, so you know how long in your oven it takes.

7

While the chicken is cooking, make the spicy dipping sauce.

Category

Ingredients

 2 tbsp no sugar stone ground mustard
 1 tsp light mayo
 1 tsp local grown honey
 Your oz of chicken breast on plan. For this recipe I am using 6 oz.
 ¾ oz pretzels finely crushed (salted or unsalted)
 1 tsp salt and sugar free garlic powder or to your liking
 1 tsp salt and sugar free onion powder or to your liking
 ½ tsp smoked paprika or to your liking
 Black pepper to your taste
For the dipping sauce:
 1 tsp local grown honey
 1 tsp melted butter
 1 tsp salt and sugar free Cayenne pepper or to your liking
 ½ tsp salt and sugar free chili powder or to your liking
 ½ tsp salt or sugar free paprika or to your liking
 Morton’s light salt to your taste.

Directions

1

In a bowl, whisk tighter the mustard, mayo, and honey. Add in the chicken and toss well to coat. Set aside.

2

Preheat oven to 425. Line your baking sheet with parchment paper

3

In a bowl, add the pretzel crumbs, garlic powder, onion powder, paprika, a pinch of pepper and combine.

4

Take your coated chicken and dredge through the crumbs pressing gently to adhere. Place on the prepared baking sheet.

5

If you have an oil diffuser, spray the chicken top with 2 sprays. If you do not have you can skip.

6

Place in oven until chicken is cooked. Temp the chicken at 20 mins. 165 is the recommended safe temp for chicken. You all have cooked chicken, so you know how long in your oven it takes.

7

While the chicken is cooking, make the spicy dipping sauce.

Baked Honey Mustard Chicken Fingers
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