Walnut Crusted Chicken Fingers with Honey Mustard Dipping Sauce

By Nicole Tingwell
Total Time
30 Mins
Serves
4
Serving Size
1/4 of chicken + 2 tablespoons sauce
Meal
Dinner Lunch

DESCRIPTION

These chicken fingers are coated in a crunchy walnut panko and Parmesan mixture. Serve with a honey, mustard dipping sauce.

Prep Time
20 Mins
Cook Time
10 Mins
Total Time
30 Mins
Calories
710 cal
Total Fat
41 g
Saturated Fat
7 g
Polyunsaturated Fat
21.4 g
Monounsaturated Fat
9.456 g
Cholesterol
305 mg
Sodium
710 mg
Carbohydrates
24 g
Dietary Fiber
2 g
Total Sugars
8 g
Protein
66 g
Vitamin D
1 mcg
Calcium
110 mg
Iron
4 mg
Potassium
760 mg

Ingredients

For the chicken:

  • 1 1/2 pounds chicken tenders or 4 small boneless skinless chicken breasts cut into 1-inch strips
  • Salt
  • 1 cup California walnuts
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 2 eggs

Honey Mustard Sauce:

  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons honey
  • 1 tablespoon yellow mustard
  • 2 teaspoons Dijon mustard

Preparation

  1. Process walnuts in a food processor until they resemble a coarse meal, being careful not to over-process and make a paste. Add breadcrumbs, Parmesan and pepper; process until ingredients are combined and the breadcrumbs are in slightly smaller pieces.
  2. Set up a three part breading station with flour, beaten eggs and the walnut mixture in 3 separate bowls. Season chicken lightly with salt. Working with one or two tenders at a time, dredge first in the flour, shaking off any excess. Then dip in eggs, shaking off any excess. Finally dredge in the walnut mixture, turning and pressing firmly on the chicken so that the mixture adheres.
  3. Cook in a preheated air fryer set at 400°F for about 8 to 10 minutes or until internal temperature reads 165°F on an instant thermometer and chicken is golden brown. Let stand for 5 minutes before serving.
  4. Whisk together all sauce ingredients until well combined. Serve with chicken fingers.