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- 1 pound chicken breast tenders - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup Panko breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs For this recipe, I love to use fresh chicken breast tenders. They cook quickly and stay juicy. The honey adds a sweet touch, while the Dijon mustard brings a nice tang. Olive oil keeps everything moist and helps with browning. For seasonings, I always reach for garlic powder and onion powder. They add depth and flavor without being too strong. Smoked paprika gives a lovely warmth and color. Adjust the salt and pepper to match your taste. When it comes to breading, I prefer Panko breadcrumbs. They create that perfect crunch. All-purpose flour helps the egg stick to the chicken. Lastly, the eggs bind the breadcrumbs nicely. You can find the full recipe details in the link provided. In a medium bowl, whisk together the honey and Dijon mustard. Add garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Mix until smooth. Remember to reserve half of this marinade for your dipping sauce later. This will add a nice touch to the meal. Take the chicken tenders and place them in a large bowl. Pour the remaining marinade over the chicken. Toss gently, making sure every piece is coated well. For the best flavor, let the chicken marinate for at least 15 minutes. If you can wait longer, it’s even better! Now, let’s prepare a breading station. You will need three shallow bowls: - One with flour - One with whisked eggs - One with Panko breadcrumbs Start by adding flour to the first bowl. In the second bowl, beat the eggs until they are smooth. Fill the third bowl with Panko breadcrumbs, ready for the chicken. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. After marinating, take each chicken tender and dip it first into the flour. Shake off any excess flour. Next, move it to the eggs, coating it completely. Finally, press it into the Panko breadcrumbs, ensuring it’s well covered. Arrange the breaded chicken tenders on the baking sheet in a single layer. Bake them in the oven for about 15-20 minutes. Keep an eye on them until they turn golden brown. The chicken should reach an internal temperature of 165°F (75°C) for safety. Serve the warm chicken tenders with the reserved honey mustard dipping sauce. Enjoy this easy and tasty meal! For the complete recipe, check out the Full Recipe section. To get that perfect crunch, use Panko breadcrumbs. They create a light, crispy texture. Panko has larger flakes than regular breadcrumbs, which helps them to crisp up better in the oven. When you coat the chicken, press the breadcrumbs onto the chicken firmly. This ensures the crumbs stick well and gives you that satisfying crunch. For the best flavor, marinate the chicken for at least 15 minutes. If you have more time, let it soak longer. This allows the chicken to absorb all that tasty honey mustard goodness. You can also add spices like cayenne pepper or paprika to the marinade for an extra kick. Feel free to mix in your favorite herbs too! Pair the chicken tenders with sides like crispy fries or a fresh salad. Veggies like carrot sticks or cucumber slices add a nice crunch. For a fun presentation, arrange the tenders on a platter. Garnish with fresh parsley for color. Serve with the reserved honey mustard dipping sauce on the side, and watch everyone enjoy! {{image_4}} To spice up your honey mustard chicken tenders, add hot sauce to the marinade. This gives a nice kick! You can use your favorite hot sauce or try a mix of sriracha and honey mustard. If you want more flavor, use seasoning blends like Cajun or chili powder. These will bring a new taste and make your dish exciting. Using an air fryer is a great way to cook chicken tenders. First, preheat your air fryer to 400°F (200°C). Place the breaded chicken tenders in a single layer in the basket. Cook them for about 8-10 minutes. Be sure to flip them halfway through. This method makes the tenders crispy with less oil. Keep an eye on them so they don’t overcook. If you need a gluten-free option, you can easily substitute the flour and breadcrumbs. Use almond flour or coconut flour in place of all-purpose flour. For the breadcrumbs, look for gluten-free Panko or crushed rice cereal. These choices will help keep the crunch while making the dish safe for those with gluten sensitivities. To keep your honey mustard chicken tenders fresh, store them in the fridge. Place them in an airtight container. This way, they stay juicy and tasty. They last about 3 to 4 days in the fridge. After that, they may lose flavor and texture. You can reheat the chicken tenders in two ways: the oven or the microwave. For the oven, set it to 375°F (190°C). Place the tenders on a baking sheet and heat for about 10 to 15 minutes. This keeps them crispy. If you use the microwave, heat them in short bursts of 30 seconds. Flip them to avoid sogginess. You can freeze both raw and cooked tenders. For raw tenders, place them in a freezer bag. Remove as much air as possible. They can last up to 3 months in the freezer. For cooked tenders, let them cool first. Then, store them in airtight containers or freezer bags. To thaw, move them to the fridge overnight. For quick thawing, use the microwave on the defrost setting. I suggest marinating chicken tenders for at least 15 minutes. This gives the meat time to soak up the flavors. If you have more time, marinating for an hour or more will make the taste even better. Just remember, the longer you marinate, the more flavor your chicken will have. Yes, you can use chicken breasts! Just cut them into strips about the same size as chicken tenders. This helps them cook evenly. You might need to adjust the cooking time. Chicken breasts may take a few extra minutes to cook through compared to tenders. Honey mustard chicken tenders pair well with many sides. Some popular choices are: - French fries - Coleslaw - Steamed broccoli - Mashed potatoes - A fresh garden salad These sides balance the sweet and tangy taste of the chicken. To check if chicken tenders are done, use a meat thermometer. The safe internal temperature for chicken is 165°F (75°C). When you hit this temperature, the chicken is safe to eat. The meat should also be golden brown and crispy on the outside. You now have a clear guide to make delicious honey mustard chicken tenders. Start with quality ingredients and follow the steps to marinate and bread your chicken. Remember to personalize flavors with spices and try our variations. Store extras properly for later use. A simple meal can impress anyone. Enjoy your cooking and share these tips to make tasty chicken tenders every time!

Honey Mustard Chicken Tenders

Savor the flavors of Honey Mustard Chicken Tenders with this simple and delicious recipe! Juicy chicken tenders are marinated in a sweet and tangy honey mustard blend, then coated in crispy Panko breadcrumbs for the ultimate crunch. Perfect for dinner or a snack, these tenders are sure to impress. Click through to explore the full recipe and discover tips for serving them up perfectly!
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Ingredients
  

1 pound (450g) chicken breast tenders

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup Panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    In a medium mixing bowl, combine the honey, Dijon mustard, olive oil, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Whisk these ingredients together until the mixture is smooth and evenly blended. Scoop out half of this marinade and set aside – this will be your delicious dipping sauce for later.

      In a large bowl, place the chicken tenders and pour the remaining marinade over them. Toss the chicken gently to ensure each piece is thoroughly coated with the marinade. For maximum flavor, let the chicken marinate for at least 15 minutes; longer if you have time!

        While the chicken is marinating, prepare a breading station:

          - In one shallow bowl, add the flour.

            - In a second bowl, whisk the two eggs until well beaten.

              - Place the Panko breadcrumbs in a third bowl, ready for coating the tenders.

                Take each marinated chicken tender and carefully dip it into the flour, making sure to shake off the excess. Next, transfer it to the bowl with the beaten egg, coating it completely. Finally, place the tender into the Panko breadcrumbs, pressing lightly to ensure an even cover of the crispy crumbs.

                  Lay the breaded chicken tenders on the prepared baking sheet, arranging them in a single layer for even cooking.

                    Bake the chicken tenders in the preheated oven for 15-20 minutes. Keep an eye on them until they turn golden brown and crispy, and ensure the internal temperature reaches 165°F (75°C) for safe consumption.

                      Once done, serve the chicken tenders warm. Don’t forget to offer the reserved honey mustard dipping sauce on the side for a delightful touch!

                        - Prep Time: 15 mins | Total Time: 35 mins | Servings: 4

                          - Presentation Tips: For an attractive presentation, arrange the chicken tenders on a platter and garnish with fresh parsley. Serve with colorful veggies or a fresh salad for an appealing contrast.