Honey Mustard Chicken Tenders 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.

SPICY CHICKEN TENDERS WITH HONEY-MUSTARD



Spicy Chicken Tenders with Honey-Mustard image

Provided by Giada De Laurentiis

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable oil cooking spray
1/3 cup honey
1/3 cup Dijon or whole-grain mustard
1 cup all-purpose flour
1 tablespoon kosher salt, plus extra for seasoning
3 large eggs, at room temperature, beaten
3 tablespoons hot sauce (recommended: Tabasco)
1 cup cornmeal
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 1/2 pounds chicken tenders, halved lengthwise
Olive oil, for drizzling
Kosher salt

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
  • Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
  • Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
  • Arrange the chicken on a platter and serve the honey-mustard alongside.

HONEY-DIJON CHICKEN TENDERS



Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter

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.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g

HONEY MUSTARD OVEN-BAKED CHICKEN TENDERS



Honey Mustard Oven-Baked Chicken Tenders image

A childhood favorite, these flavorful chicken tenders are made healthy by baking on a wire rack for crispiness and using whole wheat flour and breadcrumbs!

Provided by The Purple Baker

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

½ cup prepared yellow mustard
½ cup honey
2 tablespoons orange juice
1 clove garlic, minced
1 cup whole wheat flour
1 teaspoon salt, divided
3 cups whole wheat panko bread crumbs
3 eggs, beaten
2 pounds skinless, boneless chicken breast halves, cut into strips

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.

Nutrition Facts : Calories 383 calories, Carbohydrate 58 g, Cholesterol 134.4 mg, Fat 6.8 g, Fiber 2.4 g, Protein 33 g, SaturatedFat 1.8 g, Sodium 750.2 mg, Sugar 18.1 g

HONEY MUSTARD CHICKEN TENDERS



Honey Mustard Chicken Tenders image

Easy Honey Mustard Chicken Tenders. Crispy on the outside and juicy on the inside with a creamy honey mustard sauce. Simple, healthy, and a family favorite!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 tablespoon kosher salt (plus 1/2 teaspoon, divided)
2 teaspoons smoked paprika (divided)
1 teaspoon onion powder (divided)
1 teaspoon garlic powder (divided)
1 tablespoon honey
1 cup low fat buttermilk*
1 1/2 pounds chicken tenderloins ( or boneless skinless chicken breasts cut into 3/4-inch strips (about 12 strips total))
2 cups whole wheat Panko bread crumbs
2 tablespoons extra virgin olive oil
2 egg whites, lightly beaten (or 1/4 cup liquid egg whites)
1 tablespoon Dijon mustard
1/2 cup non-fat plain Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon honey (plus 1 teaspoon, plus additional to taste)
Pinch salt

Steps:

  • For the Honey Mustard Chicken Tenders: In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
  • In a large, shallow dish (a 9x13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
  • In a second shallow dish, whisk together the egg whites and mustard.
  • Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
  • Arrange the bowls in a line from left to right as follows: egg white dish; Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the "wet" hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the "dry" hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
  • Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
  • While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.

Nutrition Facts : ServingSize 3 chicken strips with 3 tablespoons sauce, Calories 412 kcal, Carbohydrate 35 g, Protein 46 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 496 mg, Fiber 4 g, Sugar 6 g

COPYCAT HONEY-MUSTARD CHICKEN TENDERS



Copycat Honey-Mustard Chicken Tenders image

This pan-fried honey-mustard chicken tastes like Chick-fil-A®!

Provided by RachelBF90

Time 35m

Yield 2

Number Of Ingredients 13

2 large eggs
3 tablespoons honey mustard
1 pinch ground black pepper
1 cup all-purpose flour
1 tablespoon chicken seasoning blend
2 teaspoons cayenne pepper, or to taste
2 teaspoons crushed red pepper flakes
2 teaspoons seasoning salt
salt to taste
1 cup plain bread crumbs
2 teaspoons garlic salt
8 ounces chicken tenders, patted dry
½ cup peanut oil

Steps:

  • Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
  • Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
  • Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 105.3 g, Cholesterol 255.9 mg, Fat 20.3 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 4.3 g, Sodium 3753.6 mg, Sugar 12.2 g

HONEY MUSTARD-PANKO CHICKEN TENDERS



Honey Mustard-Panko Chicken Tenders image

Panko chicken main dish.

Provided by sarah zajicek

Time 30m

Yield 8

Number Of Ingredients 16

1 cup panko bread crumbs
2 ounces grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
4 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
2 pounds skinless, boneless chicken breast halves
4 cloves garlic, minced
4 tablespoons Dijon mustard
4 tablespoons honey
3 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
  • Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
  • Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
  • Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
  • Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g

HONEY-MUSTARD CHICKEN TENDERS



Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

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.

CHICKEN TENDERS WITH CREAMY HONEY MUSTARD



Chicken Tenders with Creamy Honey Mustard image

This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

1/3 cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal
2 tablespoons olive oil
1 1/2 pounds chicken tenders (tenderloins)
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 tablespoon honey
4 medium carrots, cut into sticks
1 cucumber, halved lengthwise, seeded, and cut into sticks

Steps:

  • Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
  • Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
  • Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.

CRISPY HONEY MUSTARD CHICKEN TENDERS



Crispy Honey Mustard Chicken Tenders image

I LOVE recipe #68596 and wanted to find a way to use it with chicken besides just dipping it. I used tenders for this recipe but will work with breasts, thighs, etc.

Provided by AZPARZYCH

Categories     Chicken Breast

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
1 3/4 cups honey mustard dressing
1/4 cup flour
2 cups panko breadcrumbs
1/8 teaspoon pepper
1/8 teaspoon seasoning salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Steps:

  • Preheat over to 425 degrees.
  • Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
  • Rinse and dry chicken tenders.
  • Dredge in flour, honey mustard and completely coat in crumb mixture.
  • Place on broiler pan.
  • Bake for 25-35 minutes or until juices run clear.

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

EVERYDAY FOOD CHICKEN TENDERS WITH CREAMY HONEY MUSTARD



Everyday Food Chicken Tenders With Creamy Honey Mustard image

From April 2007 issue of Everyday Food by Martha Stewart. A VERY QUICK, great rendition of a classic; only a little bit lighter since they are baked, not fried! The honey mustard sauce is very good and I would consider using it as a salad dressing. The magazine suggested serving carrot sticks and celery alongside for dipping; recipe was also recommended great for kids.

Provided by aMidnightSun

Categories     Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup flour
1 large egg, lightly beaten
salt and pepper
4 cups crisp rice cereal
2 tablespoons olive oil
1 1/2 lbs chicken tenders (tenderloins)
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 tablespoon honey

Steps:

  • Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
  • Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
  • Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
  • Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
  • FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.

Nutrition Facts : Calories 466.9, Fat 14.4, SaturatedFat 4.3, Cholesterol 163.4, Sodium 438.8, Carbohydrate 38.4, Fiber 0.7, Sugar 6.8, Protein 45

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Tony's Chicken Tenders With Honey Mustard Sauce image

Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.

Provided by Jenn_Chelle

Categories     Chicken

Time 30m

Yield 3-5 serving(s)

Number Of Ingredients 15

peanut oil, for frying
2 lbs boneless skinless chicken tenders
3 eggs
1 cup all-purpose flour
2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoon lemon juice
salt and pepper (to taste)

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.
  • For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE



Chicken Fingers With Honey Mustard Sauce image

A great recipe I found in Canadian Living that I tweaked a bit. Serve with crunchy raw vegetable. Fillet of chicken works really well in this recipe.

Provided by Sageca

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
1 egg
1/2 teaspoon crushed garlic
1 cup finely grated parmesan cheese
1 cup panko breadcrumbs or 1 cup fresh breadcrumb
1 teaspoon dried oregano
1/2 teaspoon salt
pepper
1/2 teaspoon paprika
1/4 cup butter, melted
1/3 cup light mayonnaise
2 tablespoons Dijon mustard
1 tablespoon liquid honey

Steps:

  • In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
  • Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
  • Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
  • In bowl, whisk eggs and garlic.
  • I used Egg Creations to replace the eggs.
  • In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
  • One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
  • Arrange on greased baking sheets; drizzle with butter.
  • Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

HONEY MUSTARD CHICKEN SKILLET



Honey Mustard Chicken Skillet image

Pan-roasted chicken in a honey mustard, onion, and garlic sauce. Serve with rice.

Provided by Mme Rocha

Categories     Pan Fried Chicken Breasts

Time 1h5m

Yield 4

Number Of Ingredients 9

¼ cup grainy mustard
2 tablespoons honey
3 (6 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
½ medium white onion, chopped
2 cloves garlic, minced
4 tablespoons Dijon & honey (liquid) LF
salt and ground black pepper to taste
1 tablespoon water

Steps:

  • Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
  • Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
  • Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
  • Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 23.5 g, Cholesterol 72.7 mg, Fat 10.4 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.8 g, Sodium 937.8 mg, Sugar 10.4 g

HONEY MUSTARD PRETZEL CHICKEN TENDERS RECIPE BY TASTY



Honey Mustard Pretzel Chicken Tenders Recipe by Tasty image

Lunchtime is now crunch time with this delicious chicken tender recipe. Go pickup in store at any Amazon Fresh Store. Amazon Fresh is a grocery store in select cities where you can shop for groceries, everyday essentials, and more. Why wait for delivery when you can pickup at Amazon Fresh today!

Provided by Amazon Prime Fresh

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

½ cup Happy Belly Honey Mustard
⅓ cup plain full-fat greek yogurt
2 Happy Belly Large Eggs
1 pinch kosher salt
2 teaspoons freshly ground black pepper, divided, plus a pinch
1 lb boneless, skinless chicken tenders
2 tablespoons garlic powder
3 tablespoons Happy Belly Onion Powder
½ teaspoon cayenne pepper
1 tablespoon Happy Belly Celery Salt
2 tablespoons Happy Belly Paprika
3 cups whole pretzel twists
Happy Belly Vegetable Oil, for frying
Happy Belly Honey Mustard
Amazon Fresh Brand Carrots and Celery Stick
Amazon Fresh Brand Aplenty Sea Salt Pita Chip

Steps:

  • In a medium bowl, whisk together Happy Belly Honey Mustard, Greek yogurt, Happy Belly Large Eggs, a pinch of salt, and a pinch of black pepper until smooth. Add the chicken tenders and toss to coat completely in the honey mustard mixture. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours, or overnight.
  • In a separate medium bowl, stir together the garlic powder, Happy Belly Onion Powder, cayenne, Happy Belly Celery Salt, remaining 2 teaspoons of black pepper, and the Happy Belly Paprika.
  • Add the pretzel twists to a food processor and pulse into coarse crumbs. Transfer about half of the pretzel crumbs to the bowl with the spice mixture. Pulse the remaining pretzel crumbs until finely ground, then add to the bowl with the spice mixture and stir to combine.
  • Heat 2 inches of Happy Belly Vegetable Oil in a large, high-walled skillet over medium heat until the temperature reaches 365-375°F (185-190°C). Line a plate with paper towels.
  • Toss the honey mustard chicken tenders, a few at a time, in the pretzel crumbs until fully coated.
  • Working in batches to avoid overcrowding the pan, fry the chicken tenders in the hot oil for 8-10 minutes, or until crispy and golden brown all over. Transfer to the paper towel-lined plate to drain.
  • Assemble the lunchboxes: Pack the honey mustard pretzel chicken tenders with a side of Happy Belly Honey Mustard for dipping, a few Amazon Fresh Brand Carrots and Celery Sticks, and Amazon Fresh Brand Aplenty Sea Salt Pita Chips.
  • Enjoy!

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2019-09-09 Directions: In a medium bowl, whisk together Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/2 of the mixture in the refrigerator until ready to serve. In a gallon size …
From damndelicious.net


BAKED HONEY MUSTARD CHICKEN TENDERS RECIPE - KITCHEN …
baked-honey-mustard-chicken-tenders-recipe-kitchen image
2022-05-18 Preheat oven to 425° F. Spray a 13×9 inch baking dish with cooking spray and set aside. Combine honey and dijon mustard in a small bowl. Mix well and set aside. Combine panko crumbs and garlic in a medium bowl, mix and …
From kitchenswagger.com


BAKED BUTTERMILK CHICKEN TENDERS WITH HONEY MUSTARD …
baked-buttermilk-chicken-tenders-with-honey-mustard image
2019-05-07 Place the chicken on the sheet in a single layer; spritz with olive oil. Return the pan to the oven and bake 20 minutes, turning once, until the chicken is golden brown and cooked through. Remove form the oven and let rest 5 …
From healthy-delicious.com


HONEY MUSTARD CHICKEN | RECIPETIN EATS
honey-mustard-chicken-recipetin-eats image
2016-08-29 Sprinkle chicken with salt and pepper, then toss with Seasoning if using. Thickener: In a small bowl, mix together the mayonnaise and flour. Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 …
From recipetineats.com


HONEY MUSTARD CHICKEN TENDERS - MAD ABOUT FOOD
2020-08-09 Instructions. Combine 1/4 cup avocado oil, honey, yellow mustard, coconut aminos, salt, pepper, and garlic powder in a mixing bowl. Add chicken tenders to the bowl …
From madaboutfood.co
5/5 (23)
Calories 561 per serving
Category Lunch/Dinner
  • Combine 1/4 cup avocado oil, honey, yellow mustard, coconut aminos, salt, pepper, and garlic powder in a mixing bowl


HONEY MUSTARD CHICKEN TENDERS - EASY, CRISPY, AND KID-FRIENDLY!
2019-08-22 Instructions. Preheat oven to 350º and lightly spray baking dish. Cut chicken breasts into tenders and place in baking dish. Drizzle olive oil over chicken tenders, then drizzle honey mustard sauce over chicken tenders. Sprinkle with panko bread crumbs and salt and pepper. Bake for 20 minutes then increase heat to 450º and bake an additional ...
From southernfoodandfun.com


AIR FRYER CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
2020-06-23 Beat an egg in a medium bowl. Dunk chicken tenders into an egg mixture, then the crumb mixture and place on an air fryer rack. Spay with a low calorie spray and bake for 10 minutes, then flip on the other side, spray again and cook for 10 minutes longer. The chicken tender are done when juices run clear and the meat is cooked all the way through.
From vikalinka.com


HONEY MUSTARD CHICKEN RECIPE : VIEW EASY RECIPE VIDEOS
Aug 29, 2016, the honey mustard sauce for the chicken is incredibly simple to make. Combine the mustard, chipotle, and honey in a large bowl. A dollop of apricot jam and a dash of curry take this chicken baked in honey mustard sauce to new heights. The base ingredients are (this will come as a surprise…) honey and mustard which are mixed in ...
From sumo-d.com


HONEY MUSTARD CHICKEN TENDERS | TASTY KITCHEN: A HAPPY RECIPE …
Preparation. In a small bowl whisk together mayonnaise, mustard, garlic powder, vinegar and honey. Season to taste with salt and pepper. Place chicken tenders in a large bowl and pour honey mustard over the top. Turn to coat all the chicken …
From tastykitchen.com


CREAMY HONEY MUSTARD CHICKEN - COOKING CLASSY
2021-09-16 Turn chicken and let cook until browned on opposite side and cooked through (165 degrees in center), about 5 minutes longer. While chicken is cooking in a small mixing bowl mix together dijon mustard, yellow mustard, honey, and cayenne pepper. In a separate small mixing bowl whisk together 1 Tbsp chicken broth with cornstarch. Set mixtures aside.
From cookingclassy.com


CHICKEN TENDERS WITH HONEY MUSTARD - COOKED BY JULIE
2019-07-12 Dip the chicken pieces from the flour mixture into the eggs and then back to the flour mixture. Fill a pot halfway with oil and heat to 350 to 375 degrees. Fry the chicken for 5-6 minutes on each side or until golden brown and fully cooked through. To make the honey mustard sauce, combine the mayo, Dijon mustard, and honey in a small bowl.
From cookedbyjulie.com


HONEY MUSTARD CHICKEN STRIPS - BUDGET BYTES
2011-06-02 Trim the chicken breasts of excess fat and slice diagonally into 1/2 inch thick strips. You should get about 14-16 strips total. Place the sliced chicken in a bag or bowl with half of the honey mustard sauce and stir to coat. Refrigerate for at least 30 minutes or over night. Preheat the oven to 400 degrees.
From budgetbytes.com


COPYCAT HONEY-MUSTARD CHICKEN TENDERS - FOOD RECIPES
2021-09-16 This pan-fried honey-mustard chicken tastes like Chick-fil-A®! prep: 15 mins cook: 20 mins total: 35 mins Servings: 2 Yield: 2 servings Ingredients 2 large eggs 3 tablespoons honey mustard 1 pinch ground black pepper 1 cup all-purpose flour 1 tablespoon chicken seasoning blend 2 teaspoons cayenne pepper, or to taste 2 teaspoons crushed red pepper […]
From recipes.studio


PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Add the panko, sugar, salt and cayenne pepper to the nuts. Process until the mixture is well combined and the panko is broken down into slightly smaller flakes. Set up a breading station with flour, beaten eggs and the pecan/panko mixture. Season the chicken with salt. Working with one or two tenders at a time, dredge first in the flour ...
From onceuponachef.com


HONEY MUSTARD CHICKEN TENDERS - KIRBIE'S CRAVINGS
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place whisked egg in one bowl. Place flour in a separate bowl. Place bread crumbs in a third bowl. Dip your chicken first in the egg, then flour, then coat in bread crumbs. Place onto baking sheet. Repeat with remaining chicken tenders.
From kirbiecravings.com


RECIPE: ALMOND-CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD
2020-01-29 Whisk together the mustard, mayonnaise, honey, and vinegar in a large bowl. Transfer half of the honey-mustard sauce to a small bowl, cover, and place in the refrigerator until you're ready to serve. Stir together the ground almonds, salt, and pepper in a wide, shallow bowl. Cut each chicken breast lengthwise into 1/2-inch-wide strips.
From thekitchn.com


BAKED HONEY MUSTARD CHICKEN TENDERS - CHOCOLATE SLOPES®
Preheat oven to 450 F. Cover a shallow cookie sheet or jelly roll pan with aluminum foil. Place a metal cooling rack on top of the foil. Spray the cooling rack with non-stick cooking spray or olive oil sprayer. Stir the honey mustard dipping sauce and water in a shallow bowl. In another shallow bowl combine Panko crumbs, garlic powder, onion ...
From chocolateslopes.com


EASY HONEY MUSTARD CHICKEN RECIPE (20-MINUTE RECIPE!) - AVERIE …
2021-05-11 Instructions. To a medium bowl, add the honey and mustards and whisk to combine. Taste and check for flavor balance, adding more honey or mustard to taste if necessary; set aside. To a large skillet, add the oil and chicken, and cook over medium-high heat for about 3 to 5 minutes on the first side.
From averiecooks.com


CREAMY HONEY MUSTARD CHICKEN TENDERS - THE FLAVOURS OF KITCHEN
2021-11-19 Coat chicken tenders with flour on both the sides. Shake off extra flour. Melt 2 tablespoon butter and oil in a skillet. Place coated chicken tenders on the hot skillet and cook for 2 minutes. Flip and cook for another 2 minutes. ( ref note 1) To the same skillet, add rest of the butter. Add shallots and garlic.
From theflavoursofkitchen.com


CRISPY CHICKEN TENDERS WITH HONEY-MUSTARD DIPPING SAUCE
Directions. In a medium bowl, combine the chicken with the buttermilk, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours. When ready to cook, position a rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking sheet with aluminum foil, then place a wire rack on top.
From elliekrieger.com


CRISPY HONEY MUSTARD CHICKEN TENDERS - FRENCH'S
INSTRUCTIONS. 1 CRUSH Crispy Fried Onions in plastic bag with hands or rolling pin. Transfer to pie plate or waxed paper. 2 BRUSH chicken with Honey Mustard making sure chicken is well coated.; 3 DIP chicken tenders one at a time into onion crumbs, pressing firmly to adhere on all sides. Place chicken on baking sheet. 4 BAKE at 350°F for 20 minutes or until no longer pink …
From mccormick.com


BAKED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
2021-12-12 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 …
From goodenoughkitchen.com


BAKED HONEY MUSTARD CHICKEN TENDERS - LIFE'S AMBROSIA
Place chicken tenders in a bowl and pour honey mustard over the top. Turn to coat. Cover and refrigerate for 2 hours. After the chicken has marinated, preheat oven to 400 degrees and spray a cooling rack with non-stick spray. Place cooling rack on top of baking sheet and set aside. Combine panko, plain bread crumbs and oil in bowl.
From lifesambrosia.com


HONEY-MUSTARD CHICKEN TENDERS WITH COUSCOUS & CARROTS RECIPE
Add orange juice, butter, the remaining 1 teaspoon honey mustard and the remaining 1/4 teaspoon salt. Set the pot over medium-high heat. Cook, stirring often, until the orange juice mixture is lightly coating the carrots, 4 to 6 minutes. Serve the chicken with the carrots, sauce and couscous. Sprinkle with parsley, if desired.
From eatingwell.com


10 BEST HONEY MUSTARD CHICKEN SIDE DISHES RECIPES - YUMMLY
2022-06-27 Sticky Sweet Glazed Brussels Sprouts Personally Paleo. extra-virgin olive oil, extra-virgin olive oil, honey mustard and 2 more. Mama's Coleslaw! Sweet Tea and Cornbread. vinegar, mayonnaise, cabbage, carrot, sugar, honey mustard, sweet onion and 3 more.
From yummly.com


BAKED BUTTERMILK CHICKEN TENDERS WITH HONEY MUSTARD - WORN …
2020-04-23 Instructions. In a large plastic bag, put in your chicken, buttermilk, and salt. Tightly seal and give it a good swish to make sure the chicken is coated. Let sit in refrigerator for at least 4-6 hours or up to 24 hours. Heat oven to 375˚ F. Line a baking sheet with parchment paper or use a baking rack.
From wornslapout.com


HONEY MUSTARD CHICKEN TENDERS - FETTY'S FOOD BLOG
1 1/2 pounds chicken tenderloins (about 9-10 pieces) 1 tbsp olive oil. Instructions. Combine both mustards, honey, lemon juice, rosemary, salt and pepper in a large bowl. Add chicken tenderloins to bowl and toss to combine. Place into the refrigerator to marinate for at least 30 minutes or overnight. Heat olive oil in large pan over medium heat.
From fettysfoodblog.com


HEALTHIER CHICKEN TENDERS WITH HONEY MUSTARD SAUCE RECIPE
Place egg in a shallow bowl. Combine almond meal, coconut, garlic powder, paprika and parsley on a large plate. Working with one piece of chicken at a time, dip in egg and coat in almond meal mixture. Place on tray. Spray with oil and bake for 15 minutes or until golden and cooked through.
From woolworths.com.au


CRISPY BAKED CHICKEN TENDERS WITH HONEY MUSTARD - EATING EUROPEAN
2014-09-19 Preheat the oven to 475F. In a food processor, combine: panko, cheese, rosemary, garlic powder and black pepper; process on high for a few seconds until thoroughly combined. In a shallow bowl, whisk together the egg and mustard. Prepare the assembly line: Plate with corn starch. Bowl with egg mixture.
From eatingeuropean.com


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