Hands down the best chicken finger recipe we've ever had! Our kids ask for these on a regular basis, and love the honey mustard just as much. The addition of sesame seeds and hint of five spice powder add an extra layer of flavor that really take these to the next level. Add the blue cheese and sriracha, and you'll never need another chicken finger recipe again.
Vegetable oil, or a neutral oil for frying
5 thin organic chicken breasts
1 cup flour
2 cups panko bread crumbs
1 Tbsp white sesame seeds
1 Tbsp black sesame seeds
1 1/2 tsp kosher salt
1/2 tsp Chinese five spice powder
1/2 tsp garlic powder
1/4 tsp onion powder
fresh cracked pepper
4 oz crumbled blue cheese
1/2 cup dijon mustard
1/2 cup honey
3 Tbsp mayonnaise
2 tsp apple cider vinegar
2 tsp sriracha, or more if desired
Cut the chicken breasts in long equal strips and set aside. Whisk the eggs together in a shallow bowl, and place flour in another bowl. Lastly, measure the panko breadcrumbs into a separate bowl or pie plate and season with both sesame seeds, salt and pepper, Chinese five spice, garlic powder, and onion powder.
Dip the chicken strips into the flour, brushing off any excess, then into the egg, then into the panko mixture. Press down firmly on both sides making sure the chicken is coated well.
Fry in the hot oil for about 7 minutes or until golden brown. Remove to a paper towel to soak up excess oil. Serve with Honey Mustard and crumbled blue cheese.
For the Honey Mustard:
Whisk together all ingredients in a small bowl. Season with salt as desired. Store in air tight container for up to 1 week.