Parmesan and Herb Chicken Fingers with Honey Mustard

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It’s time once again for the Secret Recipe Club reveal! This month my assigned blog was The Cookaholic Wife. Nichole shares “sweets, treats, and recipes for beginners”—a great site to find some yummy desserts on.

I needed an appetizer, though, to share with the other women on the retreat I went to this past weekend. So I settled on Parmesan and Herb Chicken Tenders, a Rachael Ray adaptation.

I decided to forgo the frying step in the recipe, simply because I know I can make crunchy, baked chicken fingers; also, it’s another pan I would have to wash. I hate washing dishes.

I also had to make some changes in the herbs. (I didn’t realize the amounts were for fresh herbs, either, so I may have gone a little herbalicious!) We just moved, and the spice containers I use were still packed. I was missing several spices, so I exchanged the rosemary and thyme for plain old Italian seasoning, which I could find. I’m sure fresh herbs would be divine as well.

Here is my version of the chicken fingers, with props to Rachael Ray, Nichole, and Sara at The Piggly-Wiggly.


Parmesan and Herb Chicken Fingers

Yield: 15-20 tenders

Parmesan and Herb Chicken Fingers


  • You will need three dishes for chicken-dipping, if you don’t have the Pampered Chef coating tray set that I am coveting.
  • In thing 1:
  • 1 1/2 c. flour (whole wheat or white)
  • In thing 2:
  • 3 eggs
  • 1/4 c. + 2T water
  • - Beat water and eggs together in dish.
  • In thing 3:
  • 1 1/2 c. panko breadcrumbs
  • 3/4 c. shredded Parmesan cheese
  • 1 T Italian seasoning
  • 2 tsp. dried parsley
  • 1 1/2 T minced garlic
  • 3/4 tsp. red pepper flakes
  • generous sprinkling of salt and pepper
  • - Mix all together with a fork.
  • You also need:
  • cooking spray
  • 1 1/2 to 2 lbs. chicken tenderloins


Preheat oven to 350F. Place baking racks on top of two rimmed cookie sheets (I use cooling racks on top of jelly-roll pans). Spray racks with cooking spray.

Dip tenders in flour; shake off excess. Dip in egg and then coating, coating well and pressing the panko mixture on. Place tenders on racks. Spray tenders with cooking spray or drizzle with olive oil.

Bake 20-25 minutes, until tenders are cooked through and slightly brown. Serve with honey mustard or spaghetti sauce.


O'Charley's-Style Honey Mustard Sauce

Prep Time: 5 minutes

Yield: 3/4 cup sauce


  • 1/2 c. salad dressing (Miracle Whip)
  • 3 T dijon mustard
  • 2 T honey
  • 1/4 tsp. red pepper flakes or a pinch cayenne pepper


Stir all ingredients together well. Refrigerate until serving.

Added to Ingredient Spotlight at Eat at Home.

25 thoughts on “Parmesan and Herb Chicken Fingers with Honey Mustard

  1. Looks like they turned out great. Ive been using Panko a lot lately and mixing with seasoned breadcrumbs. On baked zucchini sticks it is awesome!

  2. Your chicken fingers look so purty, with those specks of green herbs. I love homemade chicken fingers! So much better than the frozen store-bought kind or from a restaurant! 🙂

  3. Love chicken fingers, especially with panko. They look terrific! Reminds me I need to make them again soon! Nice to discover your blog through SRC 🙂

  4. Yum, these look so good! And I love that you really can add whatever herbs you have on hand – fresh or dried – and have a great, easy recipe. Also love that you baked them (I, too hate dishes!). Can't wait to try these.

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