Crispy Honey Mustard Chicken Tenders Recipes

CRISPY BAKED HONEY MUSTARD CHICKEN TENDERS RECIPE

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.

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.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

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.
• 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.

HONEY-DIJON CHICKEN TENDERS

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.

CRISPY HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°F.
• Coat a 9 x 13 inch baking pan with nonstick cooking spray.
• In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
• Place corn flake crumbs in another small mixing bowl.
• Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
• Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Mix panko, garlic powder, chili powder, salt, and pepper together well.
• Beat egg in a shallow bowl. Dip chicken tenders into the egg mixture, then dredge in the panko mixture. Arrange on the prepared baking sheet.
• Bake in the preheated oven until crispy on the outside and lightly browned, 10 to 12 minutes.