TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
HONEY MUSTARD-PANKO CHICKEN TENDERS
Panko chicken main dish.
Provided by sarah zajicek
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
- Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
- Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
- Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
- Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g
NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE
Make and share this Neely's Crispy Panko Chicken Tenders and Honey Mustard Sauce recipe from Food.com.
Provided by Tara_hearts
Categories Sauces
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
- Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
- Honey Mustard:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoons lemon juice
- Salt and pepper.
- Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.
PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE
Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.
Provided by cookiedog
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
- In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
- In a separate medium bowl, beat the egg with the milk.
- Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
- Bake at 400 for 35 - 45 minutes or until juices run clear.
- Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.
Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
CHICKEN TENDERS WITH CREAMY HONEY MUSTARD
This is fast food you can feel good about eating. Children and grown-ups alike will love not only the crispy chicken, but also dipping it (and some veggie sticks) in the sweet, tangy sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
- Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
- Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
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