Panko Crusted Honey Mustard Chicken Tenders

I’ve been distracted today by one thing. Boots. Tall dark brown beautiful boots. I’ve been window shopping online for weeks. Pinning fall fashion ideas for my make believe wardrobe. Fall is on the horizon. I even have my first pair of boot appropriate jeans. This means boot shopping is totally in my near future.

I not only blame Pinterest but many other bloggers for this awful totally awesome issue. My biggest problem will be one of my greatest downfalls. I’m completely and utterly indecisive. I drive my friends and family crazy with it. You have no freaking clue. I drive myself crazy with how indecisive I am. It’s horrible. There are so many boots out there, I’m not sure how I’ll decide. Flat or heeled. Sleek or slouchy. Plain or decorative. Dark brown, medium brown, warm brown, light brown, chocolate brown … too many shades of brown! But I know I want brown, not black. I need someone to just pick out my clothes and shoes for me. Life would be easier.

I somehow managed to stop boot gawking and battling with indecision to make these chicken tenders. If you love honey mustard, these will be your absolute favorite. Crunchy. Sweet. And oh so perfect. Reserve some marinade to drizzle over a salad.

More crunch makes me happy, so I made tenders. Plus, kids just love tenders more than any other kind of chicken. Do they think it’s not still chicken if it’s in mini form? You could make this as super thin filets too, slice and add to a salad. Whatever makes you happy.

Seriously. I’m lucky these pictures happened. The chicken kept finding its way to my mouth and not the salad. Bad blogger!

Yield: Serves: 4

Panko Crusted Honey Mustard Chicken Tenders

Ingredients:

  • 2 chicken breasts
  • 1/2C dijon mustard
  • 1/4C honey
  • 1/4C lemon juice
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/8 tsp red pepper flakes
  • 1C panko breadcrumbs
  • 1/2C plain breadcrumbs

Directions:

In a medium bowl, combine mustard, honey, lemon juice, salt, cayenne and red pepper flakes. Reserve 1/4 cup marinade in a separate dish if making a salad.

Slice chicken in half to create two thin filets. Cut filets into 6-8 strips each.  Repeat with remaining chicken breasts. Add chicken strips to marinade. Toss to coat well. Cover and chill for at least one hour.

Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper.

Mix panko and plain breadcrumbs in a small bowl. Taking one chicken strip at a time, toss in breadcrumbs. Transfer to parchment lined baking sheet.

Bake for 25-30 minutes or until desired crispness is reached. After the first 10 minutes, flip chicken strips.
Serve with your favorite dipping sauce or on top of a salad.

Baked by Rachel original