Best 6 Baked Honey Dijon Chicken Tenders Recipes

CRISPY BAKED HONEY MUSTARD CHICKEN TENDERS RECIPE

Steps:

• 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 set aside.
• Season chicken liberally all over with salt and pepper. Brush/baste tenders with the honey mustard sauce and then toss in panko crumbs until fully coated. Place on the baking sheet. Bake for 15-20 minutes until the chicken is fully cooked through and the exterior is golden and crispy. Serve with ketchup, honey mustard, and or ranch.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

CRISPY HONEY-DIJON BAKED CHICKEN TENDERS

Steps:

• For the Chicken Tenders: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray.
• Cut chicken into strips and pat dry with a paper towel; set aside.
• In a large bowl, combine yogurt, honey, Dijon and salt, blending well. Place chicken into bowl and toss to coat tenders. Cover bowl and refrigerate for at least 30 minutes, up to 1 day.
• When ready to bake, place crushed cornflakes in a shallow dish. Toss tenders in cornflake mixture, pressing to coat on all sides. Place on prepared baking sheet and spray tenders with cooking spray.
• Bake for 20-25 minutes, or until chicken is thoroughly cooked. Serve with honey mustard (recipe below) if desired.
• For the Honey Mustard: Combine Dijon, mayonnaise and honey in a small bowl. Stir until well blended. For more zesty flavor (my preference), add 1 teaspoon of your favorite hot sauce, or to taste. Serve with chicken tenders, or refrigerate until ready to serve.
• Enjoy!

AWESOME PRETZEL CHICKEN TENDERS WITH SPICY HONEY DIJON SAUCE

Steps:

• In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
• Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.
• In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.
• Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.
• In a small food processor, combine all ingredients. Refrigerate until ready to use.

BAKED HONEY DIJON CHICKEN TENDERS

Steps:

• In a large bowl (Ziploc, w/ screw on lid) whisk egg and water.
• Add honey and Dijon to egg mix and stir well.
• Add chicken and shake well, coating chicken well. Let marinate for about an hour (or as long as you wish).
• In a large plastic storage bag, combine bread crumbs and seasonings.
• Add chicken and shake, coating well
• Preheat oven to 425°F
• Line bottom of baking pan with enough foil left to completely fold back over entire pan, spray all of the foil with Pam (or cooking spray), and evenly distribute chicken.
• Pull foil over chicken, completely covering. Push down on foil until touching.
• Bake 30-40 minutes until done (juices run clear ~ 180°F).

HONEY-MUSTARD CHICKEN TENDERS

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.