Do you call these chicken tenders or chicken fingers? Either way, these chicken tenders with honey mustard sauce are so good, you're going to want to make a double recipe! This chicken is so yummy and crispy! It really hits the spot when you're craving fried chicken too, but it's so much better for you. There's very little oil or egg and the chicken is lean white meat that's baked. And it's a lot better than buying pre-made stuff because you know exactly what ingredients are in this recipe! Something that tastes good and is healthy? Nope, I'm not kidding! The secret is Panko crumbs and no other substitute will do. Toast the crumbs in the oven just a few minutes to get them a nice golden brown and give them an amazing crunch. Your chicken will love it and so will you!
1 cup Panko crumbs
2 Tablespoon olive oil
1/4 teaspoon coarse salt and pepper
1 pound of boneless skinless chicken breast (if you can find pre-cut sliced chicken tenders, it saves time!)
1 tablespoon spicy brown mustard
1 tablespoon honey
1. Preheat oven to 375 degrees.
2. Mix olive oil and Panko crumbs together until crumbs are evenly coated.
3. Spread Panko crumbs on a baking sheet lined with parchment paper.
4. Toast the Panko crumbs until golden brown, about 5-7 minutes. Remove from oven immediately.
5. Gently lift up the parchment paper to pour the crumbs into a shallow dish. Return the paper to the baking sheet.
6. In a bowl, beat two eggs.
7. Coat the chicken in egg mixture, then in breading mixture.
8. Place the breaded chicken on a parchment paper lined baking sheet and bake for about 15 minutes at 375 degrees.
9. While chicken in cooking, mix together mustard and honey for dipping sauce.