Baked Spicy Chicken Tenders With Honey-Mustard Sauce

Dedee Royale's Note:

This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 8 ounces boneless chicken breasts, pounded thin and cut into strips
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 large egg, beaten till frothy
• 2 teaspoons hot sauce
• 4 tablespoons fine cornmeal
• 1/2 cup panko
• 1 teaspoon cayenne pepper
• 1 tablespoon chili powder
• olive oil, for drizzling

Honey-Mustard Sauce

• 1/3 cup honey
• 1/3 cup Dijon mustard

Directions:

1. Place an oven rack in the center of the oven. Preheat to 425F degrees.
2. Spray a heavy baking sheet liberally with vegetable oil cooking spray.
3. In a small bowl place cornstarch.
4. In a 2nd small bowl whisk together egg, salt and hot sauce.
5. In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
6. Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
7. Dredge chicken in the cornmeal/bread crumb mixture, coating well.
8. Arrange in a single layer on prepared baking sheet.
9. Drizzle with a little olive oil.
10. Bake 15 minutes till crispy.
11. Blend honey and mustard together till smooth and serve with chicken tenders.

Reviews

[JackieOhNo!]

These are super tasty with a nice kick to them! I doubled the recipe to serve these as a main dish. I like the technique of coating in cornmeal, seasoned egg and seasoned coating, which lends itself to many variations in seasonings, if you wish. I lined my baking sheet with nonstick aluminum foil and the tenders slid right off. The Dijon mustard gave another dimension of zip. I even enjoyed some leftovers cold the next day. Thanks for sharing this impressive recipe. Made for Spring PAC 2012.