Honey-Dijon Chicken Tenders
I love chicken tenders just as much as the next person but I never get a chance to eat them because it’s not like I’ll go to a fancy restaurant and order the chicken fingers off the kid’s menu. So I decided to try a homemade version of chicken tenders with honey and dijon flavorings built right into the batter. They were then baked to perfection, creating a healthy, hearty dinner in just 30 minutes along with the Zucchini Rice. Be sure to have your favorite dipping sauces available for this recipe. I highly recommend a good quality BBQ sauce along with some Ranch 🙂
Honey-Dijon Chicken Tenders (adapted from The Comfort of Cooking):
Yields 2 servings
- 1 cup panko crumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter, melted
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 2-3 boneless skinless chicken breasts, sliced vertically into strips
Preheat the oven to 400 degrees F. Line a baking sheet with foil or a silicone baking mat; set aside.
In a large bowl, combine the breadcrumbs, garlic powder, paprika, salt and pepper; set aside.
In a small bowl, whisk together the melted butter, Dijon mustard and honey.
Working in batches, dredge the chicken strips into the mustard mixture, then dredge in the panko crumbs, pressing to coat.
Place breaded chicken strips on prepared baking sheet.
Place into oven and bake until golden brown and crispy, about 25-30 minutes.
Serve immediately.
These were so good! We devoured them!
It was funny because most of the breaded recipes I’ve used/looked at always use egg instead of butter. So I automatically cracked these eggs before reading the instructions clearly so I had to toss them out lol.
I’m glad I did because I think the butter made it tastier.
Julie