NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE
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
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 MUSTARD-PANKO CHICKEN TENDERS
Panko chicken main dish.
Provided by sarah zajicek
Time 30m
Yield 8
Number Of Ingredients 16
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
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