Hectic week seem to drive me crazy when they come along. This week it is seemed like it has been one thing after another every time I turn around. I finally got settled with my new computer and had a lot of work to catch up on. Throw on top of that that we had Sean’s birthday, my birthday, lots of work to do, Christmas cards, shopping for Christmas presents, and all of the other daily chores and assignments that come up around here and I just have not seem to have time to do much of anything lately. Add to that that Michelle will be traveling again shortly so I haven’t had a lot of opportunity to do much cooking lately either. One thing that I have been able to put together though, was an easy recipe for another one of Sean’s favorites, chicken tenders. Chicken tenders are always a great option for younger kids but they can be a crowd pleaser for just about anybody and make a great easy dinner when you need something to fall back on. This particular recipe that I am using today comes from Food Network and is from Patrick and Gina Neely. It’s a pretty simple recipe for chicken tenders with a simple honey mustard sauce to go along with it.
Chicken Tenders with Honey Mustard Sauce
Peanut oil or vegetable oil, for frying
2 pounds boneless, skinless chicken breasts
1 cup all-purpose flour
2 cups Panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard Sauce, recipe follows
For the Honey Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoon lemon juice
Salt and pepper, to taste
Preheat the vegetable oil or peanut oil in a Dutch oven or large cast-iron skillet to 350°. Cut the chicken breasts into long strips and set them aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the breadcrumbs into a pie plate or shallow bowl and season them with the garlic powder, cayenne pepper, salt and pepper. Dip the chicken strips into the flour, then the beaten eggs and allow any excess to drip off. Then dredge the chicken strips in the seasoned breadcrumbs. Fry the chicken in the hot oil for 6 to 8 minutes, until the chicken is golden brown on all sides, and remove the pieces to a paper towel lined sheet tray. Fry the chicken in batches so as not to crowd the pan while cooking. Serve the chicken tenders with the honey mustard sauce.
For the honey mustard sauce, mix the Dijon mustard, honey, mayonnaise, lemon juice, salt and pepper together in a small bowl. This sauce can be made ahead of time and held in the refrigerator for up to one week.
These chicken tenders come out nice and moist on the inside with very crispy skin, which is perfect for what you want. These are great for all kinds of occasions beyond just weeknight dinner. You could use them to make a batch for a party or for when you’re watching the game or as an appetizer. The mustard sauce has good flavor to it and you could certainly use that for anything else besides the chicken if you have other appetizers that you like to dip in a honey mustard blend. This is certainly a better alternative than anything that you could buy frozen in a bag at the supermarket and these easy enough to make where you probably have all the ingredients on hand at home most of the time.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!