CRISPY CHICKEN TENDERS WITH HONEY-MUSTARD DIPPING SAUCE

Crispy Chicken Tenders With Honey-Mustard Dipping Sauce image

Provided by @MakeItYours

Number Of Ingredients 11

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1 1/2 pounds chicken tenders or skinless, boneless chicken breast pounded to 1/2-inch thickness and cut into 1-inch wide slices
1 cup low-fat well-shaken buttermilk
3 cups crisp puffed rice cereal (ideally, brown rice cereal)
1/2 cup (1 3/4 ounces) sliced almonds, chopped
2 teaspoons sweet paprika
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup Dijon mustard
2 tablespoons honey
2 tablespoons mayonnaise

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