Chicken Tenders with Honey Mustard Sauce
 
 
Author:
Ingredients
  • 1-2 packages chicken tenders
  • buttermilk
  • ½ cup panko, mounded
  • ½ cup Italian Seasoned Breadcrumbs, mounded
  • ⅓ cup grated Parmigiano-Reggiano cheese
  • salt & pepper to taste
  • Honey Mustard Sauce
  • 3 Tbsp honey
  • 2 Tbsp mustard
  • ½ tsp mayo
  • lemon juice (about 10 drops)
  • salt & pepper to taste
Method
  1. In a medium bowl add the chicken tenders and enough buttermilk to cover all the chicken. Allow to marinate in the refrigerator for at least one hour, preferably 4-5 hours.
  2. Preheat oven to 500 degrees.
  3. In a flat, rimmed pan add the panko, seasoned breadcrumbs, cheese, salt & pepper. Mix with your fingers until ingredients are fully incorporated.
  4. Line a large baking sheet with parchment paper. Spray parchment paper with cooking spray.
  5. Once the chicken is done marinating, remove from refrigerator. Take one tender at a time, drain off some of the buttermilk and dredge it in the bread crumb mixture. I use tongs for this and I usually pat down the breadcrumbs on each side. Lift out of the breadcrumb mixture and gently shake off any excess. Lay on the baking sheet. Continue with all the tenders.
  6. Once you have all the tenders lined up drizzle a touch of olive oil over each one. Place in the oven for approximately 15-17 minutes total, flipping over when the bottoms are starting to turn golden (after about 8-10 minutes or so). I usually don't cook the 2nd side for as long as the first side.
  7. Meanwhile, prepare the honey mustard sauce by simply adding all ingredients to a small bowl and mixing well. Set aside.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2015/01/28/chicken-tenders-with-honey-mustard-sauce/