Crispychickentenderswithhoneymustardsauce Recipes

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TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Tony's Chicken Tenders with Honey Mustard Sauce image

Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 3 to 5 servings

Number Of Ingredients 16

Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Steps:

  • Preheat oil to 350 degrees F.
  • Cut the chicken breasts into long strips and set aside.
  • Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  • Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  • Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  • Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
  • Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CRISPY CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Crispy Chicken Tenders With Honey Mustard Sauce image

I saw this recipe on the Neely's and have adapted it to fit our tastes. Note: I've tried cutting the honey mustard sauce in half because I thought it would be too much, and it was just barely enough. I would recommend making the full amount because it will keep in the fridge for a week. Enjoy!!

Provided by KPD123

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs boneless skinless chicken breasts
3 eggs, beaten
1 cup flour
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon lemon pepper seasoning
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
peanut oil, for frying
1/2 cup Dijon mustard
1/3 cup honey (Original recipes calls for 1/2 cup...but that's too sweet for us!)
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper, to taste

Steps:

  • Cut chicken into long strips. Set aside.
  • Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor).
  • Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.
  • Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.
  • Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown.
  • Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.
  • To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.

Nutrition Facts : Calories 780.3, Fat 16.4, SaturatedFat 3.6, Cholesterol 286.7, Sodium 1410.5, Carbohydrate 90.9, Fiber 4.6, Sugar 27.6, Protein 65.1

HONEY GARLIC CHICKEN TENDERS



Honey Garlic Chicken Tenders image

A quick and simple recipe for Honey Garlic Chicken Tenders is about to become your new favorite weeknight meal. The sweet sauce is amazing with a side of rice.

Provided by Diana

Categories     Main Course

Time 20m

Number Of Ingredients 10

¼ cup (30g) all purpose flour (I used gluten free)
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds (650g) chicken tenderloins (they're called mini chicken fillets in the UK)
4 tablespoons butter
3 cloves garlic (minced)
3 tablespoons honey
2 tablespoons soy sauce (tamari sauce for gluten free)
1 tablespoon apple cider vinegar ( or lemon juice)
½ teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish combine the flour with salt and pepper. Dredge the chicken tenders in the flour mixture, and shake off any excess.
  • In a skillet, over medium-high heat, melt 2 tablespoons of butter, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms (2-3 minutes per side) the chicken is ready when the internal temperature reaches 165°F/74°C. Remove onto a plate. Melt the rest of the butter, and cook the remaining chicken tenders.
  • Deglaze the pan by adding about ¼ cup of water, and scrape off any bits stuck to the bottom of the pan. Allow the liquid to reduce.
  • Add garlic and cook for 30 seconds. Then add honey, soy sauce or tamari, vinegar, and red pepper flakes if using. Cook for 1-2 minutes so the sauce is heated up and starts to thicken, return the chicken to the pan, and flip it so it's all covered in sauce.
  • Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.

Nutrition Facts : Calories 191 kcal, Carbohydrate 21 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 908 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

CRISPY CHICKEN SANDWICHES



Crispy Chicken Sandwiches image

Provided by Giada De Laurentiis

Time 6h30m

Yield 4 servings

Number Of Ingredients 15

4 chicken cutlets
1 cup buttermilk
1/2 lemon, sliced
1 teaspoon kosher salt
Olive oil cooking spray, for the baking sheet
4 slices prosciutto
1/4 cup mayonnaise
2 tablespoons store-bought pesto
1/2 cup all-purpose flour
1/2 cup plain breadcrumbs
1/2 teaspoon kosher salt
1/2 cup grapeseed oil
4 slices mozzarella
4 potato buns, toasted
1/2 cup baby arugula

Steps:

  • For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
  • For the crispy prosciutto: Preheat the oven to 350 degrees F.
  • Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
  • For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
  • For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
  • Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.

CRISPY CHICKEN SALAD WITH YUMMY HONEY MUSTARD DRESSING



Crispy Chicken Salad with Yummy Honey Mustard Dressing image

We drizzled Jillena's 5-star-rated Yummy Honey Mustard Dressing over a bed of fresh greens and air-fried chicken strips to create this flavorful main dish salad. Chill dressing, covered, up to 1 week. Makes about 1 1/3 cups dressing.

Provided by coweed

Time 40m

Yield 6

Number Of Ingredients 19

2 tablespoons olive oil
1 ½ cups panko bread crumbs
¼ teaspoon garlic powder
2 tablespoons chopped fresh parsley
cooking spray
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves
8 cups mixed spring salad greens
2 large carrots, peeled and sliced diagonally
1 cup sliced radishes
¾ cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
4 teaspoons Dijon mustard
1 tablespoon lemon juice

Steps:

  • Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley.
  • Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C).
  • Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water.
  • Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat.
  • Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm.
  • Toss together salad greens, carrots, and radishes in a large bowl.
  • Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl.
  • Divide salad among plates, top with chicken, and drizzle with dressing.

Nutrition Facts : Calories 560.2 calories, Carbohydrate 43 g, Cholesterol 137.1 mg, Fat 32.3 g, Fiber 3.2 g, Protein 31.8 g, SaturatedFat 5.5 g, Sodium 679.9 mg, Sugar 11.2 g

EASY CHIMICHURRI



Easy Chimichurri image

I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.

Provided by mariap430

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

1 cup tightly packed chopped parsley leaves
1 cup tightly packed chopped cilantro leaves
¼ cup red wine vinegar
½ onion, coarsely chopped
5 cloves garlic
1 teaspoon coarse salt
1 teaspoon dried oregano
1 teaspoon hot pepper flakes
1 teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  • Refrigerate until flavors have blended, about 2 hours.

Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g

COPYCAT HONEY-MUSTARD SAUCE



Copycat Honey-Mustard Sauce image

Copycat recipe of Chick-fil-A's® honey-mustard sauce.

Provided by ERIKIM21

Time 5m

Yield 3

Number Of Ingredients 6

¼ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon honey
1 ½ teaspoons vinegar
¼ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Mix mayonnaise, mustard, honey, vinegar, garlic powder, salt, and pepper together in a small bowl.

Nutrition Facts : Calories 157.2 calories, Carbohydrate 6.8 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 162.8 mg, Sugar 6 g

ULTIMATE CRISPY "CHICKEN" SANDWICH RECIPE BY TASTY



Ultimate Crispy

The crispy chicken sandwich craze gets a vegan makeover! The journey may be a long one, but the destination is well worth it. After you fry your "chicken" breasts to golden brown, serve up your sandwich on a toasted bun with colorful slaw and vegan aioli. Consider any carnivore fooled!

Provided by Betsy Carter

Categories     Lunch

Yield 8 servings

Number Of Ingredients 32

14 oz cannellini bean
14 oz firm tofu, pressed, cut into large cubes
2 tablespoons olive
1 tablespoon vegan worcestershire sauce
1 vegetable bouillon packet, dissolved in 1 tablespoon warm water
1 tablespoon onion powder, plus 1 teaspoon, divided
2 tablespoons garlic powder, plus 1 teaspoon, divided
2 tablespoons kosher salt, plus 1½ teaspoons, divided, plus more to taste
1 ¾ cups vital wheat gluten, plus 2 tablespoons
2 cups all-purpose flour, plus more for dusting
4 cups oat milk
¾ cup dill pickle juice
2 dashes hot sauce
8 cups canola oil, for frying
¼ cup corn starch
1 tablespoon baking soda
1 tablespoon paprika
2 teaspoons cayenne
1 teaspoon ground black pepper
2 cups purple cabbage, thinly sliced
1 large carrot, peeled and shredded
2 teaspoons apple cider vinegar
½ teaspoon sugar
1 teaspoon kosher salt
⅓ cup vegan mayonnaise
1 teaspoon garlic paste
1 tablespoon brown mustard
1 dash hot sauce
1 pinch kosher salt
8 vegan brioche buns, toasted
dill pickle, sliced
hot sauce of choice

Steps:

  • In a food processor, combine the cannellini beans and their liquid, the tofu, olive oil, worcestershire sauce, dissolved bouillon, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1½ teaspoons salt. Blend on high speed until smooth and homogenous.
  • Add the vital wheat gluten in batches, blending between additions and scraping down the sides of the bowl to fully incorporate. The mixture should start coming together into a dough.
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes, until elastic and smooth. Cover with a towel and let rest for 10 minutes.
  • Divide the dough into 8 equal portions. Lightly sprinkle each piece with flour and roll out to flatten. Using your hands, shape each portion to resemble a chicken breast.
  • Wrap each piece of "chicken" in parchment paper and transfer to a steamer pot. Steam for 80 minutes, flipping halfway through. The steaming process is important to ensure the vital wheat gluten is fully cooked.
  • Towards the end of the steaming, prepare the brine: In a large, shallow dish, whisk together the oat milk, pickle juice, hot sauce, and 1 tablespoon salt.
  • Remove the "chicken" from the steamer and discard the parchment paper. Transfer the warm "chicken" to the brine to marinate for 1-2 hours.
  • Meanwhile, make the quick slaw: In a medium bowl, combine the cabbage, carrot, apple cider vinegar, sugar, and salt. Toss to combine well and set aside.
  • Make the vegan aioli: In a small bowl, combine the vegan mayonnaise, garlic, mustard, hot sauce, and salt. Mix well to combine.
  • Fill a large pot with the canola oil. Heat over medium-high heat until the oil reaches 350°F (180°C).
  • While the oil heats, bread the "chicken": In a wide, shallow dish, mix together the flour, cornstarch, baking soda, remaining 2 tablespoons garlic powder, remaining tablespoon onion powder, the paprika, cayenne, remaining tablespoon salt, and pepper. Mix together with a fork.
  • Remove the "chicken"from the brine. Lightly coat in the flour mixture, then set aside.
  • Add about ¼ cup (60 ml) of the brining liquid to the flour and mix with a fork to create some clumps, which will fry up to be crispy bits. Dip each floured "chicken" breast in the brine, making sure there are no dry spots. Coat each piece again in the clumpy flour mixture.
  • Working 2 at a time, fry the "chicken" for 3-4 minutes, until deep golden brown and crispy. Transfer the "chicken" to a wire rack and season lightly with salt. Bring the oil temperature back to 350°F (180°C) between batches.
  • To assemble, spread 1 tablespoon of aioli across the bottom of each toasted brioche bun. Top with pickles, a piece chicken, a dash of hot sauce, and about ½ cup (50g) slaw. Top with the top bun.
  • Enjoy!

CRISPY HONEY MUSTARD CHICKEN



Crispy Honey Mustard Chicken image

Yield 6

Number Of Ingredients 5

3/4 cup lite honey mustard dressing
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup corn flake crumbs
6 boneless skinless chicken breasts

Steps:

  • Preheat oven to 425°F.
  • Coat a 9 x 13 inch baking pan with nonstick cooking spray.
  • In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
  • Place corn flake crumbs in another small mixing bowl.
  • Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
  • Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
  • Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Nutrition Facts : Servingsize 1 serving, Calories 125 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 27 g, Sugar 9 g, Protein 5 mg

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Instructions. For the chicken: Preheat oven to 400 degrees. Spray a large oven safe cooling rack with olive oil spray and set on a large rimmed baking sheet, set aside. In a shallow dish whisk together flour, garlic powder, salt and pepper. In a separate shallow …
From cookingclassy.com


HOMEMADE HONEY MUSTARD DIPPING SAUCE - THE GRACIOUS WIFE
2016-05-09 This recipe makes about 1 ¼ cups total. The nutrition information is for one 2 tablespoon serving. The nutrition information is for one 2 tablespoon serving. Storage: Store leftovers of this sauce in a sealed container for up to 5 days in the fridge.
From thegraciouswife.com


15-MINUTE HONEY MUSTARD CHICKEN SKILLET - AVERIE COOKS
2021-01-25 Add the honey mustard to the skillet, reduce the heat to medium-low, and stir well to combine and coat all pieces of chicken. Allow chicken to simmer in sauce for about 2 to 3 minutes, or as desired. Optionally, for a thicker and clingier sauce, add the cornstarch slurry to the skillet, stir to combine, and stir nearly constantly for 1 to 2 ...
From averiecooks.com


CRISPY CHICKEN TENDERS WITH HONEY MUSTARD SAUCE - THE PIN JUNKIE
2014-09-03 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.
From thepinjunkie.com


BAKED CRISPY CHICKEN TENDERS WITH HONEY-MUSTARD DIPPING SAUCE
2022-01-25 Brush 2 tablespoons of oil over 2 baking sheets. For the Honey-Mustard: In a small serving bowl, mix all ingredients until smooth. Set aside. For the Marinade: In a large bowl, stir to combine the mayonnaise, garlic, lemon juice, zest, salt, parsley, oregano, ground black pepper, cayenne pepper powder, hot sauce, paprika, and Goya Seasoning or ...
From camilamade.com


CRISPY CHICKEN TENDERS - YOUTUBE
RECIPE: https://cafedelites.com/crispy-chicken-tenders/Succulent, juicy oven fried Chicken Tenders dipped in honey mustard sauce are popular with kids, adult...
From youtube.com


HONEY CHICKEN - DINNER AT THE ZOO
2020-05-06 Place the eggs, salt and pepper in a bowl. Stir to combine. Place the flour and 1/2 cup corn starch in a shallow bowl or on a plate. Stir to combine. Dip each piece of chicken into the egg mixture, then into the flour. Repeat the process with all of the chicken. Heat 3 inches of oil in a deep pot to 350 degrees F.
From dinneratthezoo.com


HONEY MUSTARD CHICKEN MARINADE - BAKE IT WITH LOVE
2021-02-09 Instructions. Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well. Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely. Massage the marinade into the chicken for a minute or two.
From bakeitwithlove.com


CRISPY CHICKEN TENDERS WITH GARLIC CHILLI DIP
2017-07-28 Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated. Once the oil is hot enough, add in 5 or 6 of the chicken tenders.
From kitchensanctuary.com


CRISPY BAKED HONEY MUSTARD CHICKEN - TASTES LOVELY
2016-03-09 Instructions. Preheat oven to 425 degrees with the oven rack in the upper third. Line a baking sheet with parchment paper. In a small mixing bowl, combine the dijon mustard, honey and mayonnaise. Set aside. Using a meat mallet (or a metal soup ladle), lightly pound the chicken until it is an even thickness.
From tasteslovely.com


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