Quick & Easy Baked Chicken Fingers

Updated: Mar 30

I used to work retail back in my single gal days and was on a tight budget. By the time I got home, I wanted something that I could easily throw into the oven while I put my feet up. Enter my favorite go-to meal, homemade chicken fingers!


This recipe is so simple and a lot of the ingredients can be prepped in advance.

Kid Tested & Adult Approved, you can mix up the flavors in the breading to meet any picky eaters' demands.

If you want a really easy clean up, use plastic bags for the wet and dry ingredients then just have fun!




Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!




Quick & Easy Baked Chicken Fingers


Keep It Simple | Just The Basics:

Wet Ingredients:

1 Egg

1/4 cup Honey

1-2 tbs Mustard

2-3 tbs Mayo (sub sour cream)

Pinch Salt

1/4 tsp Pepper


Dry Ingredients:

3/4 cup Panko (sub bread crumbs)

1/2 cup Corn Meal (sub flour)

1/4 tsp Salt

1/4 tsp Pepper


Thyme For Mine | Make it With Me:

Wet Ingredients:

1 Egg

1/4 cup Honey

1-2 tbs Mustard

2-3 tbs Mayo (sub sour cream)

Pinch Salt

1/4 tsp Pepper

Opt. handful of Finely Chopped Fresh Basil


Dry Ingredients:

3/4 cup Panko (sub bread crumbs)

1/2 cup Corn Meal (sub flour)

1/4 tsp Salt

1/4 tsp Pepper

1 tsp Thyme

1 tsp Smoked Paprika

1 tsp Turmeric

1 tsp Fenugreek


Direction Thyme:

1. Pre-heat oven to 450 degrees Prep baking sheet with tinfoil and wire rack (if no wire rack just use tinfoil)

2. Mix Wet ingredients fully incorporating honey & egg in shallow bowl or plastic bag

3. Mix Dry ingredients until evenly incorporated in shallow bowl or plastic bag

4. Prep chicken by cutting into similarly sized pieces for even cooking

5. Using the wet hand/dry hand method, dredge (dip) chicken in wet ingredient bowl & move to dry ingredient bowl do a few at a time to not overwhelm the dry ingredient bowl.

6. Cover chicken with dry ingredients & tap down gently on chicken, shake off excess & place on baking sheet without allowing them to touch

TIP: If using a bag, put all chicken in the wet ingredients and squish around until fully coated. Then move 2-3 pieces of chicken at a time to the dry bag, seal, and shake, shake, shake!

7. Bake 10-15 minutes until golden brown. If not using a wire rack consider flipping once the top of the chicken begin to crisp

TIP: If you have left over wet & dry ingredients, mix them together and roll into balls then bake along side chicken--> you just made hush puppies!


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