Start by preheating your oven to 400ºF. It's essential to have the oven at the right temperature to ensure even cooking. Line a rimmed baking sheet with aluminum foil and top it with a wire rack. This setup allows the heat to circulate around the chicken, keeping it crispy.
In a pie plate or shallow bowl, whisk together the eggs, dijon mustard, honey, ¼ teaspoon of the cayenne pepper, and salt and pepper to taste until everything is well combined. This mixture will be your wet batter.
In another pie plate, add the panko bread crumbs, salt, pepper, smoked paprika, the remaining cayenne, and garlic powder. Whisk these ingredients together to create the dry coating.
In a separate shallow bowl, place the flour. This will help the chicken adhere to the wet batter before being coated with the breadcrumb mixture.
Now, take a piece of the chicken and dredge it in the flour, shaking off any excess. Next, dip it into the wet mixture, ensuring it’s fully coated, and then transfer it to the breadcrumb mixture. Press the panko onto the chicken to make sure it sticks well.
Arrange the breaded chicken fingers on the prepared baking sheet, ensuring there’s ample space between each piece. This helps them cook evenly and become wonderfully crispy. Lightly spray the tops of the chicken with cooking spray to promote browning.
Place the baking sheet in the oven and bake for 15 to 18 minutes. You want the chicken to be golden brown and crispy on the outside. If you have a meat thermometer, check the internal temperature, which should reach 165ºF.
Once done, remove the baking sheet from the oven and allow the chicken fingers to cool for a few minutes. This will help the coating set and enhance the crunch.
Serve your Honey Mustard Chicken Fingers with a variety of dipping sauces, and enjoy your delicious creation!
