Spicy Chicken Tenders with Honey-Mustard

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these are good.
tastes like the lunch at my school.
Great job.

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So easy and so tasty Everyone -- from seniors to my 8=year old granddaughter love them. Mmmmm, good.

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it has become a fam favorite, thanks Giada

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I was disappointed with the outcome. I followed the recipe exactly. They were bland. I do not recommend them.

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Based on customer reviews, I made a few changes:
I added cumin to the cornmeal, I put these on a wire rack, I seasoned every component with s+p, I used sriracha instead of Tabasco, I used chili flakes instead of cayenne/chili powder.

I've made plenty of fried/baked chicken in my time. I don't really need a recipe for it. But, I had chicken and this bit of cornmeal I wanted to use up (been in the cupboard since Thanksgiving!. What I was really looking for were suggestions on how to make this really tasty. The chicken was juicy. The flavor was fantastic(especially with the honey mustard. However, the texture of the breading was mediocre. Crunchy like sand and kind of dry. So, the problem here might lie in the fact that I used a medium ground cornmeal. Are you supposed to use a fine ground? Probably, but it doesn't specify! I would make this again using fine ground cornmeal and, call me old fashion, a deep fryer. If and when I do that, I'll update my review. :

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These were just ok. The tenders baked up nicely and were really crispy. I do like the idea of using cornmeal instead of bread crumbs. I just thought the tenders were a little on the bland side. I'm not sure how to fix that, but I will try by marinating the chicken in some yogurt or something. I'll give this another go!

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I didn't have cornmeal so I just used the bread crumbs that I had in the pantry so maybe that was the problem? For me, it lacked salt so I added that and some extra cayenne before serving them and they were pretty good. My husband really like them. I really enjoyed the honey-mustard; I used dijon and it was delicious. I would make it again but with the cornmeal and the added salt.

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Pretty decent as far as oven fried chicken goes. I notice a lot of folks had problems with the chicken coming out mushy. Try baking the tenders on a wire rack as opposed to directly on the cookie sheet. It will help them crisp up a little more. Also don't bake any longer than 15 minutes or else the chicken will dry out.

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I made the recipe for my daughter so I omitted all the hot pepper etc. I made it very simple just salt and pepper. My only problem is that it did not come out crisp. The color was yellow.. I put it under the broiler for 3 minutes but still nothing. Can someone please tellme where I went wrong. I am still new in cooking

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I'm a simple college student, I didn't have the 2 tablespoons of chili powder. Instead, I subbed it for about a tablespoon of red chili flakes and it was still AMAZING! The honey mustard (made with course ground dijon mustard adds so much extra flavor! My roommates couldn't keep their hands off my plate!