Baked Honey Dijon Chicken Tenders Recipes

CRISPY BAKED HONEY DIJON CRUSTED CHICKEN TENDERS

Steps:

• Preheat oven to 400F.
• Combine butter, honey and dijon in a small bowl.
• Line a pan with foil and place a baking rack on top.
• Spray the rack with non-stick spray.
• Pat the chicken dry.
• Coat both sides of the chicken with salt and pepper.
• Lay the chicken on the rack and brush the tenders with the honey-mustard mixture lightly.
• Sprinkle the panko crumbs over the tenders coating them evenly and well.
• Bake for 20-25 minutes or until the temperature reaches 165F.
• In the 1-2 minutes of baking put the oven to broil and the rack to the very top rung.
• Remove the chicken from the oven and drizzle 1-2 tablespoon of the Honey Dijon glaze on top.
• Broil for 1-2 minutes or until the panko crumbs are golden brown and crispy.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

EASY BAKED HONEY DIJON CHICKEN

Steps:

• Mix the honey, mustards, vinegar, soy sauce, garlic, salt, pepper, and broth, and toss with the chicken, place it all in a baking dish with the chicken in a single layer before placing the sprigs of rosemary in between the chicken.
• Bake, covered, in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 minutes.
• Serve topped with the sauce from the pan!

CRISPY HONEY-DIJON BAKED CHICKEN TENDERS

Steps:

• For the Chicken Tenders: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray.
• Cut chicken into strips and pat dry with a paper towel; set aside.
• In a large bowl, combine yogurt, honey, Dijon and salt, blending well. Place chicken into bowl and toss to coat tenders. Cover bowl and refrigerate for at least 30 minutes, up to 1 day.
• When ready to bake, place crushed cornflakes in a shallow dish. Toss tenders in cornflake mixture, pressing to coat on all sides. Place on prepared baking sheet and spray tenders with cooking spray.
• Bake for 20-25 minutes, or until chicken is thoroughly cooked. Serve with honey mustard (recipe below) if desired.
• For the Honey Mustard: Combine Dijon, mayonnaise and honey in a small bowl. Stir until well blended. For more zesty flavor (my preference), add 1 teaspoon of your favorite hot sauce, or to taste. Serve with chicken tenders, or refrigerate until ready to serve.
• Enjoy!

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

HONEY MUSTARD OVEN-BAKED CHICKEN TENDERS

Steps:

• Stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. Transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. Marinate chicken for at least 30 minutes, or up to 3 hours.
• Preheat an oven to 450 degrees F (230 degrees C). Place wire cooling racks onto baking sheets.
• Stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. Stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. Place beaten eggs in another shallow bowl.
• Gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. Dip into the beaten egg, then press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken strips onto baking sheets prepared with wire cooling racks.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. Serve with reserved mustard sauce.

BAKED HONEY DIJON CHICKEN TENDERS

Steps:

• In a large bowl (Ziploc, w/ screw on lid) whisk egg and water.
• Add honey and Dijon to egg mix and stir well.
• Add chicken and shake well, coating chicken well. Let marinate for about an hour (or as long as you wish).
• In a large plastic storage bag, combine bread crumbs and seasonings.
• Add chicken and shake, coating well
• Preheat oven to 425°F
• Line bottom of baking pan with enough foil left to completely fold back over entire pan, spray all of the foil with Pam (or cooking spray), and evenly distribute chicken.
• Pull foil over chicken, completely covering. Push down on foil until touching.
• Bake 30-40 minutes until done (juices run clear ~ 180°F).

BAKED HONEY DIJON MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle chicken with salt and pepper.
• Place in a lightly greased 9" x 13" baking dish.
• In a small bowl, combine other ingredients.
• Pour over chicken and bake for 30 - 45 minutes.

HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

BAKED HONEY CHICKEN TENDERS RECIPE

Steps:

• Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Arrange chicken tenders in single layer in pan.
• In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
• Preheat oven to 425 degrees.
• Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
• Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).