Everyday Food Chicken Tenders With Creamy Honey Mustard

Total Time
30mins
Prep 20 mins
Cook 10 mins

From April 2007 issue of Everyday Food by Martha Stewart. A VERY QUICK, great rendition of a classic; only a little bit lighter since they are baked, not fried! The honey mustard sauce is very good and I would consider using it as a salad dressing. The magazine suggested serving carrot sticks and celery alongside for dipping; recipe was also recommended great for kids.

Ingredients Nutrition

Directions

  1. Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
  2. Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
  3. Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
  4. Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
  5. FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.

Reviews

(2)
Most Helpful

These were yummy. One change was that I used 2 cups of bran flake cereal and 2 cups of rice krispie cereal and spicy brown mustard (all I had) instead of dijon. The meal was a hit with my 3 kids ~~ the chicken was gone in no time flat and the creamy honey mustard was also scooped up. I did run out of egg and cereal crumb topping, so next time I will increase the amount of those items. Thanks for posting!

SGpratt March 18, 2009

These were so easy and very good. My husband and children loved them and I will definitely make these again. I love that they are not fried but still have the crispy coating.

Bobbin February 14, 2010

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