Photo of Chicken fingers with barbecue sauce by WW

Chicken fingers with barbecue sauce

Total Time
22 min
10 min
12 min
Ditch the deep fryer—these chicken fingers get their crispy exterior by using the oven and a super-hot baking pan instead. Here, chicken breasts are cut into strips before they’re dipped into a tangy mixture of buttermilk and honey mustard and coated with breadcrumbs. You can also opt to use chicken tenderloins if you prefer. We recommend serving this kid-friendly entrée with barbecue sauce for dipping, but honey mustard would be delicious too. You can serve with raw veggies for a finger-food type meal. Or, nix the sauce all-together and place them on top of your favorite salad for an adult-inspired meal.


Honey mustard

2 Tbsp

1% low-fat buttermilk

2 Tbsp

Dried plain breadcrumbs

½ cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 12 equal strips

Barbecue sauce

6 Tbsp, hickory-flavored preferred


  1. Preheat oven to 450°F. Place a large baking sheet in the oven to preheat.
  2. 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.
  3. 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.
  4. Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.