CRISPY BAKED HONEY MUSTARD CHICKEN TENDERS RECIPE
Delicious, crispy baked honey mustard chicken tenders, dredges in honey mustard and coated in crispy panko crumbs.
Provided by Shawn Williams
Categories Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425° F. Spray a 13×9 inch baking dish with cooking spray and set aside.
- Combine honey and dijon mustard in a small bowl. Mix well and set aside. Combine panko crumbs and garlic in a medium bowl, mix and set aside.
- Season chicken liberally all over with salt and pepper. Brush/baste tenders with the honey mustard sauce and then toss in panko crumbs until fully coated. Place on the baking sheet. Bake for 15-20 minutes until the chicken is fully cooked through and the exterior is golden and crispy. Serve with ketchup, honey mustard, and or ranch.
Nutrition Facts : ServingSize 2 tenders, Calories 208 calories, Sugar 0.9g, Sodium 470mg, Fat 1.6g, SaturatedFat 0.1g, Carbohydrate 18.4g, Fiber 2.3g, Protein 28.7g, Cholesterol 71mg
HONEY MUSTARD CHICKEN TENDERS
Easy Honey Mustard Chicken Tenders. Crispy on the outside and juicy on the inside with a creamy honey mustard sauce. Simple, healthy, and a family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 15
Steps:
- For the Honey Mustard Chicken Tenders: In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
- In a large, shallow dish (a 9x13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
- In a second shallow dish, whisk together the egg whites and mustard.
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
- Arrange the bowls in a line from left to right as follows: egg white dish; Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the "wet" hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the "dry" hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
- Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
- While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.
Nutrition Facts : ServingSize 3 chicken strips with 3 tablespoons sauce, Calories 412 kcal, Carbohydrate 35 g, Protein 46 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 496 mg, Fiber 4 g, Sugar 6 g
CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
My husband loves chicken tenders with homemade honey mustard sauce. This is a quick and easy appetizer on main dish.
Provided by Sherri Williams
Categories Chicken
Time 20m
Number Of Ingredients 11
Steps:
- 1. Combine 1st three ingredients. Marinate for at least 30 minutes
- 2. Combine next 4 ingredients.
- 3. Combine mustard, mayo and honey. Mix well and set aside
- 4. Heat oil to temp of 320. Bread the tenders in the flour mixture and deep fry until golden brown. Drain on paper towels. Plate up with honey mustard.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.
Provided by Jenn_Chelle
Categories Chicken
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oil to 350 degrees F.
- 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.
- For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.
Provided by scarley
Categories Chicken
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Chicken:.
- Preheat oil to 350 degrees F.
- 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:
- 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.
Nutrition Facts : Calories 1086.2, Fat 17.6, SaturatedFat 4, Cholesterol 389.6, Sodium 1721.3, Carbohydrate 137.7, Fiber 6.1, Sugar 53.5, Protein 92.2
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
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