- 2 Tbsp honey mustard
- 2 Tbsp low-fat buttermilk
- 1/2 cup(s) dried plain breadcrumbs
- 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 12 equal strips
- 6 Tbsp barbecue sauce, hickory-flavored preferred
Preheat oven to 450ºF. Place a large baking sheet in the oven to preheat.
In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.
Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.
Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.