Almond Crusted Chicken Fingers with Honey Mustard Dipping Sauce

Step 1

Combine honey, mustard, and vinegar in a small bowl; mix well. Chill.

Step 2

Preheat oven to 425° F.

Step 3

Line baking sheet with foil; lightly coat with spray.

Step 4

Combine eggs and water in a medium shallow bowl; whisk to blend.

Step 5

Soak chicken in egg mixture for 30 minutes, turning once; set aside.

Step 6

Combine bread crumbs, almonds, salt, and pepper in a large resealable plastic bag; shake to combine.

Step 7

Working with a few pieces at a time, lift chicken from egg mixture, letting excess drip back into bowl, and drop into bag containing bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.

Step 8

Place chicken on prepared baking sheet. Bake for 18 to 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.

Step 9

Serve with honey mustard dipping sauce.