Honey Mustard Chicken Tenders
Crispy baked chicken tenders coated in a tangy sweet honey mustard sauce with an extra portion reserved for dipping
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INGREDIENTS
Honey Mustard Sauce
- ⅓ cup Dijon mustard
- 3 tbsp honey
- 1 tbsp mayonnaise
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp garlic powder
- salt to taste
- black pepper to taste.
Chicken and Breading
- 1 lb chicken tenders
- ½ cup all purpose flour
- 2 large eggs
- 1 tbsp water
- 1.5 cups panko breadcrumbs
- ½ tsp paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup grated Parmesan optional.
For Baking and Serving
- 2 tbsp olive oil or melted butter
- cooking spray
- fresh parsley for garnish.
INSTRUCTIONS
Make Sauce
- whisk Dijon mustard
- honey
- mayonnaise
- vinegar
- garlic powder
- salt
- and pepper until smooth
- reserve about half for dipping and refrigerate.
Coat Chicken
- pat chicken dry
- season with paprika
- salt
- and pepper
- toss chicken with the remaining honey mustard sauce until evenly coated.
Bread
- heat oven to 425 F and set a wire rack on a sheet pan then coat with cooking spray
- set up three bowls with flour in the first
- eggs whisked with water in the second
- and panko plus Parmesan if using in the third
- dredge each tender in flour then egg then panko pressing crumbs to adhere
- place on rack and drizzle or lightly brush with olive oil or melted butter.
Bake
- bake until golden and the thickest piece reaches 165 F
- about 12 to 15 minutes
- flip once halfway for even browning
- rest 2 minutes
- serve with reserved honey mustard and garnish with parsley.
Notes
1. For extra crispiness use a wire rack and lightly oil the crumbs 2. Swap panko with gluten free panko or crushed cornflakes 3. Air fry at 400 F for 10 to 12 minutes turning once 4. If sauce is too thick thin with 1 to 2 tbsp water or lemon juice 5. Replace chicken tenders with sliced chicken breast strips and cook to 165 F
Nutrition
Calories: 420kcal | Carbohydrates: 30g | Protein: 36g | Fat: 18g