SPICY CHICKEN TENDERS WITH HONEY-MUSTARD
Provided by Giada De Laurentiis
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
- Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
- Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
- Arrange the chicken on a platter and serve the honey-mustard alongside.
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.
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
CHICKEN WITH FLORENTINE SAUCE
Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.
Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Make and share this Tony's Chicken Tenders With Honey Mustard Sauce recipe from Food.com.
Provided by Jenn_Chelle
Categories Chicken
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
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.
- For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
CRISPY CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
I saw this recipe on the Neely's and have adapted it to fit our tastes. Note: I've tried cutting the honey mustard sauce in half because I thought it would be too much, and it was just barely enough. I would recommend making the full amount because it will keep in the fridge for a week. Enjoy!!
Provided by KPD123
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into long strips. Set aside.
- Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor).
- Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well.
- Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko.
- Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown.
- Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce.
- To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.
Nutrition Facts : Calories 780.3, Fat 16.4, SaturatedFat 3.6, Cholesterol 286.7, Sodium 1410.5, Carbohydrate 90.9, Fiber 4.6, Sugar 27.6, Protein 65.1
BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE
This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.
Provided by Dedee Royale
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place an oven rack in the center of the oven. Preheat to 425F degrees.
- Spray a heavy baking sheet liberally with vegetable oil cooking spray.
- In a small bowl place cornstarch.
- In a 2nd small bowl whisk together egg, salt and hot sauce.
- In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
- Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
- Dredge chicken in the cornmeal/bread crumb mixture, coating well.
- Arrange in a single layer on prepared baking sheet.
- Drizzle with a little olive oil.
- Bake 15 minutes till crispy.
- Blend honey and mustard together till smooth and serve with chicken tenders.
NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE
Make and share this Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce recipe from Food.com.
Provided by Tara_hearts
Categories Sauces
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Honey Mustard:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper.
- 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.
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