Chicken Fingers with Seeded Honey

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1 cup all-purpose flour

2 large eggs, beaten

1 cup plain unseasoned breadcrumbs

12 chicken breast tenders (approximately 1 pound)

Kosher salt and freshly ground black pepper

2 cups vegetable oil

1 cup honey

3 tablespoons white sesame seeds

2 tablespoons poppy seeds

1 tablespoon black sesame seeds

2 teaspoons fennel seeds

1 teaspoon flaky sea salt


  1. Place the flour in a large shallow bowl or on a plate. Place the eggs in a large shallow bowl. Place the breadcrumbs in a large shallow bowl or on a plate. Season the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Season the breadcrumbs with 1/2 teaspoon kosher salt. Dip a chicken tender in the flour to coat; dip it in the egg to coat, letting any excess drip back into the bowl; and then coat it in breadcrumbs on all sides. Repeat with the remaining chicken. Set aside.
  2. Place a 12-inch skillet over medium-high heat and add the oil. When the oil is hot, carefully add half the coated chicken tenders to the pan and cook until browned and crisped, about 6 minutes, flipping them halfway through the cooking time. Transfer the them to a wire rack set over a sheet pan and repeat with the remaining chicken.
  3. Meanwhile, place the honey in a small saucepan and warm over low heat. Once warm, stir in white sesame seeds, poppy seeds, black sesame seeds, fennel seeds and flaky salt. Place the chicken fingers on a platter and drizzle with some of the seeded honey. Serve with the remaining seeded honey on the side for dipping.
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