AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE
Steps:
- In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
- Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
- In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
- Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
- In a small food processor, combine all ingredients. Refrigerate until ready to use.
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
EASY BAKED CHICKEN TENDERS
A wholesome twist on the classic favorite chicken tenders....I personally would prefer these baked over fried any day!
Provided by Tarryn
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
- Spray each chicken tender with cooking spray 2 times.
- Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil tenders in the preheated oven for extra crunch, about 2 minutes more.
Nutrition Facts : Calories 172 calories, Carbohydrate 25.6 g, Cholesterol 72.2 mg, Fat 3.7 g, Fiber 0.5 g, Protein 16.7 g, SaturatedFat 1 g, Sodium 688.7 mg, Sugar 0.7 g
BAKED CHEDDAR DIJON CHICKEN TENDERS
Skip the regular breadcrumbs and grab the cheese crackers for a family favorite recipe for Baked Cheddar Dijon Chicken Tenders.
Provided by Kelly Senyei
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.
- In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.
- Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.
- Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 534 kcal, Carbohydrate 43 g, Protein 40 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 213 mg, Sodium 505 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
CRISPY HONEY-DIJON BAKED CHICKEN TENDERS
Provided by Georgia
Number Of Ingredients 10
Steps:
- For the Chicken Tenders: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray.
- Cut chicken into strips and pat dry with a paper towel; set aside.
- In a large bowl, combine yogurt, honey, Dijon and salt, blending well. Place chicken into bowl and toss to coat tenders. Cover bowl and refrigerate for at least 30 minutes, up to 1 day.
- When ready to bake, place crushed cornflakes in a shallow dish. Toss tenders in cornflake mixture, pressing to coat on all sides. Place on prepared baking sheet and spray tenders with cooking spray.
- Bake for 20-25 minutes, or until chicken is thoroughly cooked. Serve with honey mustard (recipe below) if desired.
- For the Honey Mustard: Combine Dijon, mayonnaise and honey in a small bowl. Stir until well blended. For more zesty flavor (my preference), add 1 teaspoon of your favorite hot sauce, or to taste. Serve with chicken tenders, or refrigerate until ready to serve.
- Enjoy!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
EASY BAKED HONEY DIJON CHICKEN
Super easy honey dijon chicken simply baked in a pan with the tasty sauce!
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Mix the honey, mustards, vinegar, soy sauce, garlic, salt, pepper, and broth, and toss with the chicken, place it all in a baking dish with the chicken in a single layer before placing the sprigs of rosemary in between the chicken.
- Bake, covered, in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 minutes.
- Serve topped with the sauce from the pan!
Nutrition Facts : Nutrition Facts Calories 230, Fat 4g (Saturated 0.8g, Trans 0), Cholesterol 83mg, Sodium 481mg, Carbs 20g (Fiber 1g, Sugars 18g), Protein 27g Nutrition by
CRISPY BAKED HONEY DIJON CRUSTED CHICKEN TENDERS
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Provided by The Kitchen Whisperer
Number Of Ingredients 7
Steps:
- Preheat oven to 400F.
- Combine butter, honey and dijon in a small bowl.
- Line a pan with foil and place a baking rack on top.
- Spray the rack with non-stick spray.
- Pat the chicken dry.
- Coat both sides of the chicken with salt and pepper.
- Lay the chicken on the rack and brush the tenders with the honey-mustard mixture lightly.
- Sprinkle the panko crumbs over the tenders coating them evenly and well.
- Bake for 20-25 minutes or until the temperature reaches 165F.
- In the 1-2 minutes of baking put the oven to broil and the rack to the very top rung.
- Remove the chicken from the oven and drizzle 1-2 tablespoon of the Honey Dijon glaze on top.
- Broil for 1-2 minutes or until the panko crumbs are golden brown and crispy.
BAKED HONEY DIJON CHICKEN TENDERS
I love breaded chicken, but I don't like the fat and calories of it fried. I came up with this from 7 different recipes from RecipeZaar, pulling what I liked out of them. I made this for my niece and nephew and they loved it!
Provided by HJMcChristian
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl (Ziploc, w/ screw on lid) whisk egg and water.
- Add honey and Dijon to egg mix and stir well.
- Add chicken and shake well, coating chicken well. Let marinate for about an hour (or as long as you wish).
- In a large plastic storage bag, combine bread crumbs and seasonings.
- Add chicken and shake, coating well
- Preheat oven to 425°F
- Line bottom of baking pan with enough foil left to completely fold back over entire pan, spray all of the foil with Pam (or cooking spray), and evenly distribute chicken.
- Pull foil over chicken, completely covering. Push down on foil until touching.
- Bake 30-40 minutes until done (juices run clear ~ 180°F).
Nutrition Facts : Calories 220.1, Fat 3.8, SaturatedFat 1, Cholesterol 118.7, Sodium 265.6, Carbohydrate 14.1, Fiber 1.1, Sugar 1.6, Protein 30.5
BAKED HONEY CHICKEN TENDERS RECIPE
With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.
Provided by Camille Beckstrand
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Arrange chicken tenders in single layer in pan.
- In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
- Preheat oven to 425 degrees.
- Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
- Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).
Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BAKED CHICKEN TENDERS
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
- For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
- Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
- Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
- For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
- Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
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