CHICKEN TENDERS WITH CREAMY HONEY MUSTARD
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
- Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
- Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
EVERYDAY FOOD CHICKEN TENDERS WITH CREAMY HONEY MUSTARD
From April 2007 issue of Everyday Food by Martha Stewart. A VERY QUICK, great rendition of a classic; only a little bit lighter since they are baked, not fried! The honey mustard sauce is very good and I would consider using it as a salad dressing. The magazine suggested serving carrot sticks and celery alongside for dipping; recipe was also recommended great for kids.
Provided by aMidnightSun
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
- Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
- Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
- Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
- FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.
Nutrition Facts : Calories 466.9, Fat 14.4, SaturatedFat 4.3, Cholesterol 163.4, Sodium 438.8, Carbohydrate 38.4, Fiber 0.7, Sugar 6.8, Protein 45
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.
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
CREAMY HONEY MUSTARD CHICKEN
My DD favourite way to have chicken. Very tasty and if you like you can add a few vegies into the mix.
Provided by Tisme
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl combine then soup, mustard, honey and cream.
- Heat the oil in a frying pan and add the chicken and cook for 5 mins or until golden brown.
- Reduce heat to medium, add soup mixture and simmer for 10 mins, stirring occasionally until sauce is hot and chicken is cooked through.
- When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.
- Garnish with chopped chives if desired.
COPYCAT HONEY-MUSTARD CHICKEN TENDERS
This pan-fried honey-mustard chicken tastes like Chick-fil-A®!
Provided by RachelBF90
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
- Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
- Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.
Nutrition Facts : Calories 790.7 calories, Carbohydrate 105.3 g, Cholesterol 255.9 mg, Fat 20.3 g, Fiber 6.8 g, Protein 47.7 g, SaturatedFat 4.3 g, Sodium 3753.6 mg, Sugar 12.2 g
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