Best Crispy Honey Mustard Chicken Tenders Recipes

NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE

Steps:

• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
• Honey Mustard:
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoons lemon juice
• Salt and pepper.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CRISPY HONEY MUSTARD CHICKEN TENDERS

Steps:

• Preheat over to 425 degrees.
• Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
• Rinse and dry chicken tenders.
• Dredge in flour, honey mustard and completely coat in crumb mixture.
• Place on broiler pan.
• Bake for 25-35 minutes or until juices run clear.

CRISPY CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Cut chicken into long strips. Set aside.
• Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor).
• Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.
• Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.
• Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown.
• Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.
• To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.

CRISPY CHICKEN TENDERS WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• 1 In a medium bowl, combine the chicken with the buttermilk, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours
• 2 When ready to cook, position a rack in the middle of the oven and preheat to 425 degrees
• 3 Line a large, rimmed baking sheet with aluminum foil, then place a wire rack on top
• 4 Put the rice cereal in a resealable plastic bag, squeeze out excess air and, using a rolling pin or mallet, crush until it resembles coarse breadcrumbs
• 5 Transfer the crushed cereal to a shallow bowl or dish, such as an 8-inch square baking dish
• 6 Add the almonds, paprika, garlic, salt and pepper and stir to combine
• 7 Working with one or two pieces at a time, remove the chicken from the buttermilk marinade, letting any excess drip back into the bowl
• 8 Dip the chicken in the crumb mixture and coat well, pressing lightly on the chicken so the crumbs adhere on all sides
• 9 Transfer the chicken to the prepared rack and roast for about 12 minutes, or until the chicken is cooked through
• 10 (Discard the remaining buttermilk marinade and crumb coating
• 11 )
• 12 While the chicken is cooking, in a small dish, stir the mustard, honey and the mayonnaise until well combined
• 13 Serve the chicken tenders hot or warm, with the sauce on the side for dipping