CRISPY BAKED HONEY MUSTARD CHICKEN
These crispy oven baked honey mustard chicken breasts are smothered in honey mustard sauce, topped with panko bread crumbs, and baked in the oven until golden and crispy. An easy and tasty 30 minute chicken dinner the whole family will love.
Provided by Natalie
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- 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. (This will make the chicken cook evenly, and help the sauce and panko topping adhere without falling off.)
- Put the chicken on the parchment lined baking sheet. Season the chicken with salt and pepper, and top with the honey mustard sauce. Then top with enough panko bread crumbs to cover the top of the chicken. Drizzle the panko bread crumbs with olive oil (to help them get brown and crispy in the oven).
- Bake in the oven for about 20 minutes, until the chicken reaches an internal temperature of 165 degrees. If the bread crumbs didn't get golden brown enough, you can turn the oven on broil and let it toast the topping for about 1-2 minutes. Really watch it so the chicken doesn't get burnt!
- Let rest for 2 minutes, then serve warm.
- Also, not necessary, but I often double the honey mustard sauce so I can serve it on the side along with the baked chicken as a dipping sauce. So good!
Nutrition Facts : Calories 417 kcal, Fat 124.2 g, Carbohydrate 28.4 g, Fiber 1.2 g, Protein 41.2 g, ServingSize 1 serving
POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
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
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
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
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.
PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE
Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
- In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
- In a separate medium bowl, beat the egg with the milk.
- Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
- Bake at 400 for 35 - 45 minutes or until juices run clear.
- Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.
Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
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