HONEY MUSTARD CHICKEN TENDERS

CHICKEN FINGERS that have that special something.

Off the bat, what I love about these chicken tenders is the light flavoring of honey mustard that’s mixed into the egg mixture. It gives the tenders a great yet subtle flavor even before you dip them in the sauce. They feel fancy … for a chicken tender. You get it. And, you’ll love it!

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Honey Mustard Chicken Tenders

Yield: 6 Tenders

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

FOR THE CHICKEN

• Corn Flakes (4 cups)
• Garlic Powder (1/2 teaspoon)
• Onion Powder (1/2 teaspoon)
• Salt (1/4 teaspoon)
• Chicken Tenders (1 pound, cleaned and dried)
• Eggs (2)
• Clover Honey (1 tablespoon)
• Dijon Mustard (1 tablespoon)
• Extra Virgin Olive Oil (a drizzle)

FOR THE HONEY MUSTARD DIPPING SAUCE

• Clover Honey (3 tablespoons)
• Dijon Mustard (2 tablespoons, or to your liking)

KITCHEN TOOLS

• Food Processor
• Cutting Board
• Chefs Knife
• Medium Mixing Bowls (2)
• Whisk
• Baking Sheet
• Parchment Paper or Silpat
• Metal Spatula
• Small Mixing Bowl

Instructions

TO MAKE YOUR CHICKEN CRUST

1. Preheat your oven to 450º F.
2. In your food processor, blend your cornflakes, garlic powder, onion powder, and salt together until you have an even crumble—about 1 minute. Pour it into one of your mixing bowls. Set aside.
3. In your second mixing bowl, whisk together your eggs, honey, and mustard until they are evenly combined.
4. Make a dredging line. Place your egg mixture on one side, your cornflake mixture in the middle, and a parchment paper-lined baking sheet at the end.
5. Fully coat each piece of chicken in your egg mixture, then fully coat it in your cornflake mixture. Repeat that process. Twice dredging gives a great crust and crunch. Transfer your chicken to your baking sheet.
6. Lightly drizzle olive oil over your crusted chicken for a better crunch.
7. Bake until your chicken has an internal temperature of 165º F—20 minutes.

TO MAKE YOUR HOT MUSTARD DIPPING SAUCE

1. In a small mixing bowl, whisk together your honey and mustard. The ratio I used was for a more honey-based sauce. If you want it creamier, make your mixture with more mustard than honey. Taste along the way until it's perfect for you.
2. Serve hot and enjoy!

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