Recipe by The Purple Baker
"A childhood favorite, these flavorful chicken tenders are made healthy by baking on a wire rack for crispiness and using whole wheat flour and breadcrumbs!"
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prepared yellow mustard
whole wheat flour
whole wheat panko bread crumbs
skinless, boneless chicken breast halves, cut into strips
I did double the sauce and the chicken came out very crisp.
It was bland and had a slightly musty taste that my husband nor I liked at all. I think the whole wheat flour was a mistake, and I found the sauce very strange tasting. Substituting a commercial mustard sauce helped a little.
These are so much easier and tastier than any fried chicken tenders! They get very crispy and the honey mustard adds a nice sweetness.
These were so easy, so good! The honey mustard sauce was DEElish!
So easy and good. I made my own panko using some sour dough English muffins and baked on a rack at 425 convection for 10 minutes. Then turned them over and turned off the heat and left in the oven for 5 more minutes. They came out beautifully crispy and tasty. This one is a keeper.
These were very good but just a little on the bland side for our family. I think next time I'll try adding some garlic salt and perhaps even a dash of cayenne pepper to the breadcrumbs. I did like the addition of the orange juice to the sauce, it brightened the flavor and the color.
They were just too crispy. The sauce is good. But the two layers of breadcrumbs was too much.
I followed the recipe pretty much 100% and it turned out really tasty (according to the husband!). I put into the oven for 15 mins, and then turned it over for another 5 mins. Will definitely cook this delicious dish again!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Mustard Oven-Baked Chicken Tenders
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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