Tonys Chicken Tenders With Honey Mustard Sauce 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.

HONEY MUSTARD CHICKEN FINGERS



Honey Mustard Chicken Fingers image

These pick up and go crispy chicken fingers are sure to please the pickiest of eaters.

Provided by Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 5

6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Honey Mustard
1 lb. boneless, skinless chicken breasts, cut into strips
1-1/2 cups finely crushed corn flakes
1/4 cup grated Parmesan cheese

Steps:

  • 1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
  • 2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
  • 3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

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.

NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE



Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce image

Make and share this Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce recipe from Food.com.

Provided by Tara_hearts

Categories     Sauces

Time 30m

Yield 3-5 serving(s)

Number Of Ingredients 15

peanut oil, for frying
2 lbs boneless skinless chicken breasts
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

Steps:

  • 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.
  • Honey Mustard:
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 2 tablespoons mayonnaise
  • 1 tablespoons lemon juice
  • Salt and pepper.
  • 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.

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

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