Baked Chicken Tenders with Honey Mustard Sauce
I will go to very great lengths to avoid crowds. I live next to a giant mall (I can literally see the lights from my bedroom), but I only ever order things online. Groceries? Target run? Only very early before most people are out.
Not surprisingly, then, I’m not willing to wait in a long line for food, either. Case in point, we have two Chick Fil A’s relatively close. I love a good chicken sandwich, but there is no way I am getting on a line that snakes around and around inside the store.
And yet this brings up a dilemma: I am deprived of chicken and dipping sauce deliciousness. The only option, then, was to figure out how to make these things on my own. Here we have one of my creations, baked chicken tenders with honey mustard sauce.
These are easy to make (I regularly prepare them at the end of a super long day) with a crispy coating on the outside and tender, juicy chicken on the inside. The sauce is just the right kind of savory – although I have been known to dip the tenders in ketchup instead.
Give them a try and save yourself the aggravation of waiting in line.
Baked Chicken Tenders with Honey Mustard Sauce
Ingredients
- 1 lb thin sliced chicken breast
- 1 cup flour
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs
- 1 cup panko breadcrumbs
- non-stick cooking spray
Honey Mustard Sauce
- 4 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp honey
Instructions
- Preheat the oven to 375 degrees.
- Spray a rimmed cookie sheet with non-stick cooking spray.
- Prepare the chicken by cutting it into "tender" strips. If you couldn't find thin sliced chicken breast, carefully cut through each breast horizontally to create the thin slices. Set aside.
- Set up your dipping station.
- Mix the flour, paprika, salt, and pepper together in a shallow dish. I used a pie plate.
- Beat two eggs in a shallow dish or bowl.
- Put the panko breadcrumbs in another shallow dish.
- Begin dipping your chicken: flour, then eggs, then panko. Repeat with each strip, placing the coated chicken on the prepared cookie sheet.
- Wash your hands! Raw chicken can have bacteria. Eww.
- Give the prepared chicken a light spritz with the non-stick cooking spray.
- Bake for about 20 minutes until golden. I used a thermometer to check for doneness. It is cooked at 165 degrees. If you don't have a thermometer, you can cut into one of the thicker pieces. It is done if it is not pink anywhere.
- Prepare your dipping sauce by combining the mayonnaise, mustard, and honey mixing until completely combined.
