Best 9 Honey Mustard Sesame Chicken Planks Recipes

CHICKEN PLANKS

Steps:

• Pour the oil into a large skillet to a depth of 1/4-inch. Heat on medium while you prepare the chicken.
• Place chicken in a gallon ziplock bag and beat out until 1/4-inch thick. Crack eggs into a bowl and beat with a fork. Crush saltines and put them in a separate bowl.
• Cut each chicken breast into three strips and dip each piece first into the egg bowl, then in the cracker crumbs; being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium-high heat until golden brown on both sides. Drain on a paper towel-lined plate.

SESAME-HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk together mayonnaise, honey, vinegar, mustard and sesame oil in a small bowl. Pour atop salad and serve.

SESAME CHICKEN WITH MUSTARD SAUCE

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.

HONEY SESAME CHICKEN

Steps:

• Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
• Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
• Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
• Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
• Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
• Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

HONEY-SPICED CEDAR PLANK CHICKEN

Steps:

• Immerse cedar planks in water, placing weight on top of each plank to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Remove planks from water; brush tops of planks with oil. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
• Grill 30 min. Meanwhile, mix remaining ingredients until blended.
• Reserve 1/2 cup dressing mixture to serve with the cooked chicken. Brush chicken evenly with half the remaining dressing mixture. Grill 30 to 45 min. or until chicken is done (165ºF), brushing occasionally with remaining dressing mixture.
• Remove chicken from grill; discard planks. Remove and discard bones from chicken. Cut each breast in half. Serve with the reserved dressing mixture.

~ SESAME CHICKEN W/ HONEY MUSTARD SAUCE ~

Steps:

• 1. Make sauce and refrigerate until chicken is done. Blend 1 cup mayonnaise with honey and Dijon mustard. Cover and refrigerate...this dip is good with any chicken tender recipe...or whatever you enjoy dipped in this type of sauce.
• 2. Preheat oven to 425 degree F. In a medium sized bowl, mix well, 1/2 cup mayonnaise, onion, dry mustard, paprika and garlic salt.
• 3. Add chicken and toss to coat well.
• 4. In a shallow dish, I use a pie plate or bowl, add bread crumbs and sesame seed, toss to combine.
• 5. Lightly spray a baking sheet with non stick cooking spray. Roll chicken pieces into the crumb mixture to coat. Place on baking sheet, in a single layer.
• 6. Bake for 10 - 12 minutes, then flip to other side and cook until golden or desired crispiness.
• 7. Serve with sauce and enjoy!

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.

EASY HONEY MUSTARD CHICKEN

Steps:

• In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes., Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.

HONEY-MUSTARD SESAME CHICKEN PLANKS

Steps:

• In a bowl, combine the mustard, honey, chives and hot sauce. Separate out half of the sauce and reserve. Beat the eggs into the remaining sauce. Coat the chicken tenders with the egg sauce and season with salt and pepper. Using a food processor, grind the nuts. Combine with the panko and sesame seeds. In a large skillet, heat a layer of oil over medium-high heat. Coat the tenders in the nut-breadcrumb mixture and fry, turning, in 2 batches until deep golden. Transfer to the hot baking sheet in the oven. Serve the tenders with a drizzle of the remaining honey-mustard sauce, or divide the sauce into small bowls for dipping. Serve with the radishes, celery sticks and pickle spears.