Baked Spicy Chicken Tenders With Honey-Mustard Sauce

"This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant."
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
Ready In:




  • 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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  1. 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.


<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. &nbsp;I didn't make it through but it was an unforgettable experience.&nbsp;</p>
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