Crispy Baked Chicken Tenders ( with Creamy Honey Mustard Dipping Sauce )

• 1 1/2 lbs boneless skinless chicken breasts, sliced on a bias into even strips
• 1/2 cup all-purpose flour
• 1 1/2 tsp garlic powder*
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 large eggs
• 5 1/2 cups cornflakes, finely crushed (or 2 cups plain Panko breadcrumbs)**
• 1 Tbsp dried parsley
• Light olive oil cooking spray
Honey Mustard Sauce
• 1/2 cup plain Greek yogurt***
• 2 1/2 Tbsp honey
• 3 Tbsp light mayonnaise
• 1 1/2 Tbsp dijon mustard
• 1 1/2 Tbsp prepared yellow mustard
• 1 1/2 tsp lemon juice
• Salt to taste
• For the chicken: Preheat oven to 400 degrees. Spray a large oven safe cooling rack with
olive oil spray and set on a large rimmed baking sheet, set aside.
• In a shallow dish whisk together flour, garlic powder, salt and pepper.
• In a separate shallow dish whisk together eggs until well blended.
• To a third separate dish add crushed cornflakes or panko, stir in parsley.
• Working with one chicken strip at a time, dredge both sides well in flour. Transfer to eggs
coat both sides.
• Transfer to cornflake mixture and press into cornflakes, flip and coat opposite side while
pressing well to get them to stick well.
• Transfer to wire cooling rack on baking sheet, repeat process with remaining chicken (leave
space between each piece so it cooks even).
• Spray each piece lightly with olive oil cooking spray. Bake in preheated until center
registers 165 on thickest piece, about 15 – 20 minutes.
• Cool several minutes (coating will crisp it up even more as it rests a few minutes), season
with more salt if needed, serve warm with Creamy Honey Mustard Dipping Sauce.
• For the dipping sauce: Stir together all ingredients in a small mixing bowl while seasoning
lightly with salt to taste. Cover and store refrigerator until ready to serve.

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