1 Video | Photo: Spicy Chicken Tenders with Honey-Mustard Recipe
Ingredients
- Vegetable oil cooking spray
Honey-Mustard:
- 1/3 cup honey
- 1/3 cup Dijon or whole-grain mustard
Breading:
- 1 cup all-purpose flour
- 1 tablespoon kosher salt, plus extra for seasoning
- 3 large eggs, at room temperature, beaten
- 3 tablespoons hot sauce (recommended: Tabasco)
- 1 cup cornmeal
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 1/2 pounds chicken tenders, halved lengthwise
- Olive oil, for drizzling
- Kosher salt
Directions
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.
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By kungfu-mama
Minnesota
on February 06, 2013
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Excellent recipe! I tried two things with it: First, I lined my cookie sheets with crinkled aluminum foil, which I then lathered with olive oil. Next, I divided the spices and tried half with corn meal, and half with crushed corn flakes. Both turned out equally tender and tasty. If you were to substitute crushed cornflakes, I would up the quantity a bit, say to 1 1/2 cups. Oh, and it is VERY important to drizzle your chicken with the OO prior to baking.
By celiacs mom
on January 09, 2013
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Very good recipe for oven fried chicken tenders! My family has several members who suffer with celiacs disease, so the only change I had to make was to dredge with gluten free flour mixture. I love the fact that it is light and crunchy, most of my son's friends have decided they like our gluten free food better!
By jelena77
on January 03, 2013
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Crunchy it is! Made it exactly as Giada recommended it, although I let it be more crispier by leaving it longer /additional 10 minutes!
I did listen to some other reviews and put salt n paper prior to breading !
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