Chicken tenders are a feel-good comfort food. Kids love them and adults love them, too. It’s a simple food that makes you feel homey and satisfied.
They freeze well and the sauce can be made ahead and stored for up to a week.
Ingredients
For the chicken tenders:
2 lbs. boneless skinless chicken breasts, cut into long strips
3 eggs
1 c. all-purpose flour ( I use King Arthur unbleached all-purpose flour)
2 c. panko bread crumbs (I use Ian’s Original Panko Bread Crumbs)
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</iframe>1 tsp. garlic powder
1 tsp. lemon-pepper seasoning
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. canola oil
For the honey-mustard dipping sauce:
1/2 c. dijon mustard
1/3 c. honey (caution: do not feed honey to children under 1 yr. of age)
2 tbsp. dairy-free, soy-free mayonnaise (I use Spectrum Canola Mayonnaise which is dairy-free, soy-free and gluten-free)
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</iframe>Directions
To make the chicken tenders:
Preheat oven to 350 degrees Fahrenheit.
Beat the 3 eggs in a bowl.
Measure the flour and pour into a separate dish.
Measure the panko into a shallow bowl or plate and season with garlic powder, onion powder, paprika, parsley, lemon-pepper, cayenne, salt and pepper.
Dip the chicken strips first into the flour, then the beaten egg and finally dredge them into the seasoned panko bread crumbs.
Spread canola oil over the bottom of a 13×9 baking dish.
Place chicken tenders in a single layer in the baking dish. If you need more space for your chicken tenders, use a second dish.
Bake in the oven for 30 minutes (or until golden brown), turning once at the fifteen-minute mark.
Serve with honey mustard sauce.
**These can also be made in an air fryer -- just follow the directions for your air fryer!**
To make honey mustard sauce:
In a bowl, mix together the mustard, honey and mayonnaise.
**You can store the extra dipping sauce in the fridge for up to 7 days.
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