Honey Mustard Cracker Crumb Chicken Food

CRISPY BAKED HONEY MUSTARD CHICKEN

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Place the garlic, thyme, salt, and pepper in a food processor and pulse until the garlic is finely minced. Add in the panko, lemon zest, olive oil, and butter and continue to pulse a few times until the breadcrumbs are moistened. Pour the breadcrumb mixture onto a large plate. In a shallow bowl, whisk together the mustard, honey and chicken broth.
• Pat the chicken thighs dry with a paper towl. Sprinkle with a little bit of salt and pepper. Dip each piece into the mustard mixture to coat on all side, then place skin-side down only in the crumb mixture, pressing gently to make the crumbs stick. Place the chicken on a sheet pan crumb-side up. Press any remaining crumbs onto the chicken pieces. At this point honey mustard chicken can covered with plastic wrap and refrigerated until ready to bake.
• Bake the chicken for 40 minutes. Raise the oven temperature to 400 degrees F and continue to bake for an additional 10 minutes until the crumbs are browned and the chicken is cooked through. Serve warm.

BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.
• For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
• Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
• Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
• For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.
• Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

HONEY MUSTARD CRACKER CRUMB CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl wisk milk, honey ,and mustard together. Pour Cracker crumbs into another bowl.
• Cut chicken into strips.
• Take a strip of chicken, dunk it into the milk and mustard mixture, and then roll it in the cracker crumbs. Place chicken strips on to a greased or foil covered cookie sheet.
• Repeat with all the chicken strips.
• Place chicken in oven for 30-45 minute.

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.

CRISPY HONEY MUSTARD CHICKEN TENDERS

Steps:

• Preheat over to 425 degrees.
• Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
• Rinse and dry chicken tenders.
• Dredge in flour, honey mustard and completely coat in crumb mixture.
• Place on broiler pan.
• Bake for 25-35 minutes or until juices run clear.

RITZ CRACKER CRUMB CHICKEN

Steps:

• Preheat oven to 350°.
• Rinse chicken and pat dry.
• Place Ritz crackers in the blender and blend until finer than breadcrumbs.
• Melt butter completely (I microwave it).
• Dip chicken in melted butter.
• Coat chicken in Ritz crumbs and place on baking sheet.
• Bake for 45 minutes.