Best Spicy Honey Mustard Chicken Recipes

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE

Baked Spicy Chicken Tenders With Honey-Mustard Sauce image

This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.

Provided by Dedee Royale

Categories Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces boneless chicken breasts, pounded thin and cut into strips
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg, beaten till frothy
2 teaspoons hot sauce
4 tablespoons fine cornmeal
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
1 tablespoon chili powder
olive oil, for drizzling
1/3 cup honey
1/3 cup Dijon mustard

Steps:

Place an oven rack in the center of the oven. Preheat to 425F degrees.
Spray a heavy baking sheet liberally with vegetable oil cooking spray.
In a small bowl place cornstarch.
In a 2nd small bowl whisk together egg, salt and hot sauce.
In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
Dredge chicken in the cornmeal/bread crumb mixture, coating well.
Arrange in a single layer on prepared baking sheet.
Drizzle with a little olive oil.
Bake 15 minutes till crispy.
Blend honey and mustard together till smooth and serve with chicken tenders.

SPICY HONEY-MUSTARD CHICKEN

Spicy Honey-Mustard Chicken image

Here's my healthier version of fried chicken tenders. The homemade honey mustard helps the whole wheat bread crumbs stick to the chicken. Make double the amount of the honey mustard if you want some dipping sauce on the side.

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 30m

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 pound boneless, skinless chicken breasts (about 2 large chicken breasts) or 4 4-ounce chicken cutlets
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup whole wheat bread crumbs
1/2 teaspoon dried thyme
Olive oil mister or nonstick pan spray
1/4 cup Dijon mustard
2 teaspoons honey
1 tablespoon light mayonnaise
1/4 to 1/2 teaspoon hot sauce (such as Frank's or Tabasco)

Steps:

To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 213, Fat 6 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN

Spicy Chipotle, Honey, Mustard, Grilled Chicken image

This tender chicken is slightly sweet & spicy! You can kick it up by adding an extra chipotle pepper and you can leave the seeds in. Cooking time depends on how thick the breast are.

Provided by Rita1652

Categories Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup Hellmann's mayonnaise
1 chipotle chile in adobo, chopped fine
1 tablespoon honey dijon mustard
1 tablespoon honey
1 teaspoon lime juice
1/8 teaspoon ground black pepper
1 pinch garlic salt
2 scallions, white and green chopped
4 boneless skinless chicken breast halves (about 1-1/2 lbs.)
1/4 cup diced red pepper
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley

Steps:

In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.

SPICY CHICKEN DRUMETTES WITH JALAPENO HONEY-MUSTARD SAUCE

Spicy Chicken Drumettes with Jalapeno Honey-Mustard Sauce image

NO MARINATING! Quick, easy and spicy. You might have another use for the jalapeno mustard sauce as well.

Provided by sugarpea

Categories Sauces

Time 45m

Yield 20 drumettes, 4 serving(s)

Number Of Ingredients 9

Ingredients

11 jalapenos
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons water
1/2 cup honey
1/4 cup rice wine vinegar
2 cups Dijon mustard
3/4 teaspoon turmeric
20 chicken drummettes

Steps:

Preheat the oven to 400°.
Boil the jalapenos in water for 5 minutes; drain, cool, discard stems and set aside.
In a saucepan, bring sugars and water to a boil.
Combine the jalapenos, sugar, honey, vinegar, mustard and turmeric in a blender and puree until smooth.
Toss chicken with 1/2 cup sauce; place on foil-lined, greased baking sheet; bake for 20-30 minutes until golden brown, turning once or twice.
Serve with dipping sauce on the side.

Nutrition Facts : Calories 1013.8, Fat 36.9, SaturatedFat 9.1, Cholesterol 295.6, Sodium 1727.2, Carbohydrate 96.3, Fiber 5.4, Sugar 89.1, Protein 76.3

SPICY HONEY-MUSTARD CHICKEN STIR-FRY

Spicy Honey-Mustard Chicken Stir-Fry image

Peanut butter, lime juice, Dijon mustard and cayenne pepper boost the flavor in this tangy chicken dish from our Test Kitchen. Served with or without rice, it's a satisfying supper.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-fat peanut butter
4 teaspoons lime juice
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into thin strips
2 teaspoons canola oil, divided
2 small zucchini, sliced
1 medium sweet red pepper, julienned
Hot cooked rice, optional

Steps:

In a blender or food processor, combine the first 10 ingredients; cover and process until smooth. In a large nonstick skillet, stir-fry chicken in 1 teaspoon hot oil for 5-7 minutes or until juices run clear. Remove chicken and keep warm. In the same skillet, stir-fry vegetables in remaining hot oil until crisp-tender. Return chicken to pan. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice if desired.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 398mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD

Chicken Fingers with Honey Mustard Dipping Sauce and Spicy Chopped Salad image

Categories Bread Salad Sauce Chicken Mustard Fry Honey

Yield 4 servings

Number Of Ingredients 17

Ingredients

Vegetable oil, for frying
1 1/2 pounds chicken tenders
Salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoons ground dry mustard
2 eggs
2 cups plain bread crumbs
1/2 cup mayonnaise
1/2 cup grainy Dijon mustard
3 tablespoons honey (3 gobs)
1 bunch of watercress, chopped
6 radishes, thinly sliced
1 seedless cucumber, cut lengthwise, then cut into half-moons
3 tablespoons fresh dill, chopped
1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped
2 tablespoons red wine vinegar (eyeball it)
3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)

Steps:

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.

SPICY CHICKEN TENDERS WITH HONEY-MUSTARD

Spicy Chicken Tenders with Honey-Mustard image

Provided by Giada De Laurentiis

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
1/3 cup honey
1/3 cup Dijon or whole-grain mustard
1 cup all-purpose flour
1 tablespoon kosher salt, plus extra for seasoning
3 large eggs, at room temperature, beaten
3 tablespoons hot sauce (recommended: Tabasco)
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 1/2 pounds chicken tenders, halved lengthwise
Olive oil, for drizzling
Kosher salt

Steps:

Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
Arrange the chicken on a platter and serve the honey-mustard alongside.

SPICY HONEY MUSTARD GLAZED CHICKEN THIGHS

Spicy Honey Mustard Glazed Chicken Thighs image

Yummy

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 13

Ingredients

GLAZE
1/4 cup(s) chicken broth
1/4 cup(s) honey
4 tablespoon(s) brown sugar
2 tablespoon(s) each dijon mustard and whole grain mustard
1 tablespoon(s) each apple cider vinegar and sriracha sauce
4 clove(s) garlic minced
CHICKEN
4 - chicken thighs
- salt and pepper
- olive oil
1/2 cup(s) white wine
2 tablespoon(s) butter

Steps:

Whisk all ingredients together for glaze. Set aside. Dry the chicken pieces and sprinkle with salt and pepper. Add some oil to a large skillet. Over medium high heat fry the chicken skin side down until crispy. Flip the chicken and fry until browned on bottom. Reduce heat to medium and keep flipping the chicken and cook about 15 minutes. Remove the chicken to a plate and set aside.
Add wine to the skillet and scrap up bits. Increase the heat to medium high and let cook 3 minutes. Add the butter and let butter melt. Add the glaze and increase heat to high. Stir constantly and let it thicken. Reduce the heat to medium low. Add the chicken back to the skillet with any juices. Baste the chicken with the glaze and cook 3 more minutes.
Serve immediately.

SPICY HONEY MUSTARD CHICKEN SANDWICH

Spicy Honey Mustard Chicken Sandwich image

With the quarantine currently happening, I have been limiting my visits to the grocery store. Normally I go 3-4 times a week but now I go once every two weeks at most. What a change. When it comes close to the end of the two weeks, I have to get creative with whatever vegetables I have left. That is exactly what happened when I created this spicy honey mustard chicken sandwich. Loaded with an apple kale slaw and Cajun roasted sweet potatoes, this sandwich is incredibly satisfying. I go...

Provided by @MakeItYours

Number Of Ingredients 21

Ingredients

2 medium yams, peeled
1 tsp Cajun spiced
2 tbsp olive oil
1/2 cup granny smith apple, peeled, thinly sliced
2 cups kale, shredded
1 tbsp lemon juice
3 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp dijon mustard
1/2 tsp granulated sugar
1 lb chicken breast, fileted
1/4 cup flour
1 tsp paprika
1 tsp garlic powder
1 tbsp honey
1 tbsp dijon mustard
1 1/2 tsp chipotle tabasco
1 tbsp lemon juice
1 tbsp olive oil
4 sandwich buns

Steps:

Preheat oven to 400 degrees F.
Peel the sweet potatoes and cut into french fries. Toss with 1 tsp Cajun spices and 2 tbsp olive oil. Spread the sweet potatoes in an even layer on a baking sheet. Bake for 20 minutes, flipping the fries halfway through.
Make the dressing for the apple kale slaw. Whisk together 1 tbsp lemon juice with 3 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp dijon mustard, and 1/2 tsp sugar. Thinly slice and peel 1/2 an apple and toss together with 2 cups shredded kale and the prepared dressing.
Filet the chicken breasts into 4 equal portions. Combine 1/4 cup all-purpose flour with 1 tsp paprika and 1 tsp garlic powder. Coat the chicken in the seasoned flour, shaking off the excess.
Heat 1 tbsp oil in a saute pan over medium heat. Cook the chicken until golden brown on both sides and the juices run clear.
Meanwhile, whisk together 1 tbsp honey with 1 tbsp dijon mustard, 1 1/2 tsp chipotle tabasco, 1 tbsp lemon juice, and 1 tbsp olive oil. Drizzle the spicy honey mustard on the chicken.
Assemble the sandwiches. Toast the sandwich buns and place the chicken on the bottom bun followed by the apple kale slaw and Cajun potato wedges. Serve immediately.