Baked Spicy Chicken Tenders With Honey-Mustard Sauce
photo by JackieOhNo!
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 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 breadcrumbs
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>