Honey Mustard Chicken Tenders & Baked Garlic Fries
Found this recipe somewhere and decided it looked good. I put it in my “to cook” list and decided today was the day to cook it. It’s like the healthy version of chicken fingers and fries. What was awesome about them was the marinated chicken was so flavorful, I didn’t need any dipping sauce.I didn’t have an panko bread crumbs that the recipe called for so it turns out they didn’t come out as crispy as I wanted, but I have no doubt they would be if I had the panko.
The fries were just from Trader Joes. I followed the directions. They were a little soggy. Any ideas on how to make them not?
Enjoy
INGREDIENTS
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon vinegar
- 2 tablespoons honey
- salt and pepper to taste
- 1 1/2 pounds chicken tenders, rinsed and pat dry
- 1 cup panko bread crumbs
- 1 cup plain bread crumbs
- 1 tablespoon olive oil
DIRECTIONS
- Whisk together mayonnaise, mustard, garlic, vinegar and honey. Season to taste with salt and pepper.
- Place chicken tenders in a bowl and pour honey mustard over the top. Turn to coat. Cover and refrigerate for 2 hours. (I put it in a plastic bag and mixed, much easier)
- After the chicken has marinated, preheat oven to 400 degrees and spray a cooling rack with non-stick spray.
- Place cooling rack on top of baking sheet and set aside.
- Combine panko and plain bread crumbs in bowl.
- Remove the chicken from the mariande and let excess drip off.
- Dredge in the bread crumb mixture to coat completely.
- Place on prepared baking sheet, drizzle with olive oil and bake for 20 – 25 minutes.
- Turn on the broiler and broil for 3 minutes or until browned.
