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These aren’t your typical greasy, fast food chicken fingers. By baking them in the oven, you use almost no oil. And by toasting the breadcrumbs first, the chicken still has a fryer-like crunch.
For the bread crumbs:
For the batter:
- 1 egg
- 1 tablespoon mayonnaise
- 1/2 tablespoon dijon mustard (or any other mustard of choice)
- 2 tablespoons flour
- 1/2 teaspoon salt
- Black pepper
For the chicken:
- 1 pound chicken tenderloins (or chicken breast cut into slices lengthwise)
- Cooking spray
For the honey mustard sauce:
- Preheat oven to 390° F.
- Spread bread crumbs on a baking tray, lightly spray with oil, then bake for 3–5 minutes until just golden. Leave the oven on and transfer the toasted bread crumbs to a bowl.
- While the bread crumbs are in the oven, place a baking rack onto a baking pan.
- Mix the batter ingredients in a bowl and whisk with a fork until combined.
- Toss a piece of chicken chicken in the batter to evenly coat. Then, roll battered chicken in the bowl of bread crumbs and transfer to the baking rack. Repeat with the rest of the chicken.
- Spray chicken tenders lightly with oil and bake for 10–15 minutes.
- While chicken bakes, prepare the honey mustard sauce. Mix the three ingredients together and set aside.
- Remove chicken from oven once done. Serve immediately with the honey mustard sauce.
If you enjoyed this recipe, you may also want to try this recipe for a sweet take on pizza with whipped ricotta and berries.
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