Sometimes you just need a chicken finger. You know?
I do know.
In fact, I know all about that—not because I need them, but because my husband has the palate of a toddler (seriously) and will often shout “chicken fingersssss!” even at a fancy restaurant with things like beef tongue on the menu. That’s why there are multiple chicken finger recipes here already. I’m handing this one over to you.
My earliest memory of “kid food” centers on Fridays. Fridays were the best.
Every Friday my mom and aunt would take my cousin, Mother Lovett and me shopping. Shopping meant all-day outings. We’d start with lunch at Isaly’s—lots of mac and cheese, grilled cheese and other kid favorites—then head to the mall around noon and stay until evening. We even got locked inside a few times. Once, Mother Lovett, at age 75 and recovering from a major heart attack, had to leave through another entrance, climb a grassy bank and make her way to a different parking lot. Classic.
Here’s a blurry photo of my very simple chicken finger setup.
These are easy. Do this.
While we shopped, Mother Lovett would try on sweaters, we’d spend ages in stores like Limited Too, then grab pralines and cream at Baskin Robbins. Meanwhile my grandpa would “watch” the boys—meaning he sat in a big chair, smoked a pipe, chewed tobacco, and watched my brothers and cousin play knee hockey in tight red sweatpants with elastic cuffs.
Later they’d eat Happy Meals and we’d shop until our feet hurt. Then we’d meet the rest of the family for pizza. Mother Lovett would insist she wasn’t hungry, and then quietly pick pepperoni off everyone’s slices and sneak the boys’ cheeseburgers when they weren’t looking.
Then I started first grade and had to be at school until 3 PM, which cut out four or five hours of shopping time and made Fridays suddenly more hectic. That’s why I still love Fridays.
Maple Mustard Buttermilk Crusted Chicken Tenders
Serves 2
- 1 pound boneless, skinless chicken tenders
- 1 cup buttermilk
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced or pressed
- 2 cups panko breadcrumbs
- 1/2 cup regular seasoned breadcrumbs
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mustard
In a bowl, whisk together the buttermilk, maple syrup, Dijon mustard and garlic. Place the chicken in a baking dish and pour the buttermilk mixture over it, turning to coat. Let the chicken soak for 4–6 hours, or overnight for best flavor.
Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick spray. In a large bowl, combine the panko, seasoned breadcrumbs, flour, salt, pepper and ground mustard.
Remove each chicken tender from the buttermilk, letting excess drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere. Place the tenders on the wire rack and mist each with olive oil or nonstick spray. Bake for 10 minutes, then carefully flip the tenders, mist again, and bake for another 10–12 minutes until golden and cooked through. Serve hot.
Maple Honey Mustard
- 1/3 cup Dijon mustard
- 1 tablespoon maple syrup
- 2 teaspoons honey
Whisk the ingredients together until smooth and serve alongside the chicken tenders.
P.S. These really taste like chicken—only better. Really good chicken.