Growing up chicken fingers are a staple in every child’s diet. Back in the 90s these things were served at every sleepover, birthday party, post game tailgate, or restaurant table. It is the only thing every single kid enjoyed eating and a food that parent’s could guarantee their child would finish. Now that I have grown older and more focused on what ingredients are going into my body, I cannot remember the last time I ordered chicken fingers. While chicken is still a staple in my diet, there is no need for the excess batter and fried oil that comes along with this order. It wasn’t until my Whole30 experience, where I actively was restricting all fried food, that I realized I kind of missed them. You always want what you can’t have, right? It wasn’t even necessarily the grease aspect, but mainly the crunchy and crisped factor that encases the chicken and the option to dip them in delicious sauces. With the evolution of my taste palette steering away from fried foods, as I got older I also fell in love with an ingredient that I grew up despising: mustard. As a kid, I used to hate when my mom would spread mustard on a Philly pretzel at a sports game and now I would do just about anything for that combination. I mean it, in my kitchen, mustard goes on everything. Not only is mustard a great dipping option for these healthified (making up words) chicken fingers, it is also a main ingredient in the batter to make sure every bite has that spicy and tangy taste.