Honey Mustard Chicken Tenders
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- 24 chicken tenderloins, or 6 chicken breasts cut up into 4 equal strips
- 1 1/2 Cup flour
- 3 eggs, beaten
- 2 Cups crushed honey mustard pretzels
- Salt and pepper, to taste
Season the chicken tenders with salt and pepper to taste. Place the flour, eggs, and pretzels in 3 separate bowls or shall dishes. First dredge the tenders in the flour, then the eggs, and then the pretzels.
Heat about 2 inches of the oil in a large skillet to 350 degrees. Fry the chicken tenderes until golden brown and cooked through, about 6-8 minutes.
Calories Per Serving1519
Folate equivalent (total)161µg40%
Baked Buttermilk Chicken Tenders with Honey Mustard
Fried chicken is one of my weaknesses when I'm back home in Georgia. You see, there's just not a lot of really good options up here for fried chicken except for maybe Central. And as much as I love some fried chicken, my stomach doesn't always agree though, so it's something I look forward to in small doses.
These chicken tenders satisfy my craving for fried chicken without all the extra fat and grease since these are baked and not fried. The chicken becomes so tender thanks to soaking the chicken in buttermilk and salt for several hours (I mean. time is all we have these days, right?!). The chicken is packed full of flavor from a combo of spices, and the chicken stays incredibly juicy and moist when it comes out of the oven thanks to a dense coating that holds in the moisture. What's not to love?
Juicy Grilled Honey Mustard Chicken
I think that chicken and honey mustard are the perfect pair. This recipe, however, takes a slightly different direction than fried chicken tenders and dipping sauce. Instead, we’re making a lighter, grilled version and basting the chicken with the honey mustard sauce while it cooks.
The result? Mouthwateringly tender chicken with pretty grill marks and a caramelized honey-mustard coating. It’s like the very best barbeque chicken texture, but with the flavor of everyone’s favorite dipping sauce! Get your basting brush, this one’s gonna be good.
I love this recipe as a fresh and interesting way to grill out on warmer nights, but you can also make it in a grill pan if you would rather cook indoors. You can even make extra and set it aside for meal prep, because it’s amazing warm or chilled!
- 1/3 cup all-purpose flour
- 1 large egg, lightly beaten
- coarse salt and ground pepper
- 4 cups crisp rice cereal
- 2 tablespoons olive oil
- 1 1/2 pounds chicken tenders (tenderloins)
- 1/2 cup reduced-fat sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 medium carrots, cut into sticks
- 1 cucumber, halved lengthwise, seeded, and cut into sticks
Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper transfer to a third shallow bowl.
Coat chicken: first in flour, shaking off excess then with egg, letting excess drip off and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
Meanwhile, in a small bowl, mix together sour cream, mustard, and honey season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
Honey Mustard Grilled Chicken Tenders.
I am soooo ready for summer! Michigan has lost its marbles and for some reason thinks it’s still wintertime with temperatures in the 30’s, grey skies, and rain/sleet. It’s marvelous. :(
Anyway, while we wait for the REAL spring and summer season, I’m getting some easy and tasty warm weather recipes ready for you! Starting with a simple, flavorful honey mustard chicken recipe.
We like these honey mustard grilled chicken tenders with white rice and extra sauce on the side. These would also be perfect served on a salad with honey mustard dressing.
These chicken tenders are easy to grill indoors, too! On really chilly days, we just use our George Foreman grill – that way no one gets snowed on while watching the chicken cook. :)
Chicken Tenders with Honey Mustard Sauce – Made from Scratch!
I’m so enthusiastic about this recipe because it is so much better than take-out! Crunchy and well-seasoned chicken tenders with a homemade honey mustard sauce. What’s there not to love?
Did I mention that these are buttermilk fried chicken tenders? I believe this recipe will give my Honey Butter Fried Chicken a run for its money and that is one of the most popular recipes on my blog.
Fried chicken and honey mustard just go together so of course, I had to make the sauce from scratch but you don’t have to. Although, I highly recommend that you do because it is so delicious and creamy.
The best sides you could serve with these tenders is Coleslaw and Four Cheese Mac and Cheese, no ifs and’s or buts! Need a drink to wash it all down? Nothing beats a cold glass of Classic Lemonade.
For the best chicken tenders ever, You’ll need, buttermilk and baking powder. The buttermilk will tenderize the chicken and the baking powder will help that flour rise and get it nice and crunchy. Fry these in peanut oil for best results.
Honey Mustard Pretzel Chicken Tenders
Crispy chicken tenders with a delicious kick of honey mustard flavor!
- 1.5 lbs boneless, skinless Chicken Tenders (I just cut chicken breasts into smaller pieces)
- 1 and 1/2 cups Honey Mustard Dressing
- 1 and 1/3 cups Pretzels (I recommend the Snyder’s honey mustard flavor)
- 1/2 teaspoon salt & pepper
- non-stick cooking spray
Preheat oven to 350 degrees.
Season chicken tenders with salt and pepper. Transfer to large bowl or gallon Ziploc bag along with honey mustard dressing and let marinate in the fridge for about an hour.
Place chicken on an oven safe wire rack over a baking sheet and spray it with the non stick spray.
Using a food processor or high powered blender, chop pretzels into crumbs and pour them into a bowl.
Run the tenders through the crumbs making sure the crumbs cover all sides.
Place tenders on the rack (I also spray a little of the non stick spay over the top to give it a little crunch). Bake at 350 degrees for 25 minutes or until chicken is cooked through.
These chicken tenders were an absolute hit in my house!
Serve with some roasted veggies (I love these Roasted Brussels Sprouts!) or a salad (like this Zesty Cilantro Lime Quinoa Salad) and you&rsquove got a super easy meal.
My son said, &ldquoOk mom, for real these are so good.&rdquo I hope you give them a try!
Do you love super simple recipes? If so, you may be excited for Hip2Save&rsquos 3-ingredient recipe series- stay tuned for lots of easy dinner recipes that everyone in the family will eat!
Honey Mustard Chicken Fingers
Yield: 6 servings
prep time: 15 minutes
cook time: 20 minutes
total time: 35 minutes
Heart-healthy chicken tenders completely baked in an AMAZING mustard sauce and coated with a nutty crunchy pecan crust!
- 2 pounds boneless, skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the honey mustard
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 cup honey
- 2 tablespoons mustard
- 2 tablespoons Dijon mustard
For the pecan crust
- 1 cup Fisher Nuts Pecan Halves
- 1 cup Panko*
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat set aside.
- To make the honey mustard, whisk together mayonnaise, Greek yogurt, honey and mustards.
- To make the pecan crust, combine pecans, Panko, Italian seasoning, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs.
- Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat.
- Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.
- Serve immediately, garnished with parsley, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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Disclosure: This post is sponsored by Fisher Nuts. All opinions expressed are my own.
A Chicken Dinner Guaranteed to Please
Crunchy, crispy, familiar and yummy, these healthy, easy baked chicken tenders are an instant win. Crusted in coconut and almond flour and baked to golden perfection, healthy, homemade chicken tenders are just the kind of meal you need when you simply cannot hear another dinnertime complaint from the peanut gallery. A combination of almond flour and unsweetened coconut gives them loads of that satisfying crunchy crust that chicken strips absolutely must have, without the unhealthy deep frying. Pair them with a simple homemade honey-mustard sauce for dipping and you’ve got a truly amazing dinner on your hands that’s sure to disappear quick.
EXACTLY HOW TO GRILL UP THE BEST HONEY MUSTARD CHICKEN:
To start this easy recipe, get out either a medium-sized mixing bowl or a gallon-sized ziploc bag.
Then, add in the Dijon mustard, honey, olive oil, lemon juice, Worcestershire sauce, garlic salt, and the fresh chopped parsley to the bowl or bag and mixed everything up until they are fully combined to create the marinade.
Trim your chicken breast or tenderloins the way you like and then place them in either the bag or bowl containing the marinade.
Let the chicken sit and marinate for 4-8 hours in the fridge.
Once the chicken has had time to marinade, heat the grill to medium heat.
After the grill has reached temperature, place the chicken on the grill and cook on both sides for 4 minutes or until the juices run clear. Then just simply remove them from the grill and get ready to serve with the sides you have prepared.
All that is left to do is combine the yellow mustard and honey in a small bowl and combine them completely. Then, use the honey mustard sauce to drizzle over top of the chicken and then serve!