Everyday Food Chicken Tenders With Creamy Honey Mustard Recipe

Name: Everyday Food Chicken Tenders With Creamy Honey Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 cup all-purpose flour; 1 large egg; Salt and pepper to taste; Crisp Rice Cereal; Olive Oil; About 1 pound boneless, skinless chicken tenders; Reduced Fat Sour Cream; Dijon Mustard; 1 tablespoon honey

A quick and easy recipe for crispy baked chicken tenders from the April 2007 issue of Everyday Food by Martha Stewart! These baked tenders are a lighter, healthier take on a classic, boasting a deliciously crunchy coating and served with a homemade honey mustard dipping sauce that's so good, you'll want to use it as a salad dressing! Perfect for a weeknight dinner, or a fun kid-friendly meal. Serve with carrot sticks and celery for dipping.

Prep Time 15 mins

Cook Time 30 mins

Calories 466.9 kcal

Protein 90g

Rating 5.0 (2 Reviews)

Everyday Food Chicken Tenders With Creamy Honey Mustard

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Everyday Food Chicken Tenders With Creamy Honey Mustard

1 cup all-purpose flour
1 large egg
Salt and pepper to taste
Crisp Rice Cereal
Olive Oil
About 1 pound boneless, skinless chicken tenders
Reduced Fat Sour Cream
Dijon Mustard
1 tablespoon honey

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How to Make Everyday Food Chicken Tenders With Creamy Honey Mustard

Preheat oven to 475°F (240°C).
Place 1 cup all-purpose flour in a shallow dish. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a separate shallow dish, whisk 1 large egg with a pinch of salt and pepper.
In a food processor, pulse 1 1/2 cups crushed cornflakes cereal with 2 tablespoons vegetable oil until finely crumbed. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Coat each chicken tender: first in the flour (shaking off excess), then in the egg (shaking off excess), and finally in the crumb mixture, pressing gently to adhere.
Arrange chicken tenders on a baking sheet lined with parchment paper.
Bake for 10-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/74°C).
Meanwhile, prepare the dipping sauce: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon honey, a pinch of salt, and a pinch of black pepper.