recipe with chicken tenders
- The Best recipe with chicken tenders
- Crispy Honey Mustard Chicken Tenders with Sweet Potato Fries
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Honey Mustard Chicken Tenders with Sweet Potato Fries Works
- ❓ Frequently Asked Questions About Crispy Honey Mustard Chicken Tenders with Sweet Potato Fries
The Best recipe with chicken tenders
I also appreciate how customizable they are. You can tweak the seasoning—add garlic powder, paprika, or even a little cayenne if you’re feeling bold—and still keep them simple. And because they’re baked instead of fried, they’re lighter than traditional tenders, which is nice for a family that likes to eat healthy without sacrificing flavor. Plus, the protein is solid, and it’s easy to balance with veggies or a whole grain side. My husband always says they’re the perfect meal because they’re filling enough to hold everyone over until the next snack, but not so much that it feels like a chore to clean up. It’s a recipe that works for everyday eating, but it also feels like a treat when you’re hosting a little gathering or just want something easy that everyone will love.
Crispy Honey Mustard Chicken Tenders with Sweet Potato Fries
Juicy, breaded chicken tenders coated in a tangy honey mustard glaze, served with crispy baked sweet potato fries for a balanced and flavorful meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 egg
- 1 cup panko breadcrumbs
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 2 large sweet potatoes
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Cut sweet potatoes into even fries and toss with olive oil, salt, smoked paprika, and pepper. Spread on a baking sheet and bake for 25-30 mins, flipping halfway, until crispy. -
2
In a shallow bowl, beat the egg. In another bowl, mix flour, salt, black pepper, garlic powder, and paprika. Set aside. -
3
For the glaze, whisk honey, Dijon mustard, olive oil, and vinegar in a small bowl. -
4
Dredge chicken tenders in flour mixture, then dip in beaten egg, and coat with panko. Place on a lined baking sheet. -
5
Bake chicken tenders for 15-18 mins at 425°F (220°C), flipping halfway, until golden and cooked through (internal temp 165°F/74°C). -
6
While chicken bakes, reduce oven temperature to 375°F (190°C). Transfer sweet potato fries to the oven and bake for an additional 10-15 mins until extra crispy. -
7
Brush chicken tenders with honey mustard glaze and serve immediately with sweet potato fries.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Cutting board
- Knife
- Measuring cups/spoons
- Food processor (optional for fries)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, double the panko breadcrumbs.
- Substitute sweet potatoes with regular potatoes if preferred.
- Make the glaze ahead and store in the fridge for up to 3 days.
Variations
- Add a sprinkle of cheese on top of the chicken tenders before baking.
- Serve with a side of coleslaw for extra crunch.
Watch Video Of How Crispy Honey Mustard Chicken Tenders with Sweet Potato Fries Works
❓ Frequently Asked Questions About Crispy Honey Mustard Chicken Tenders with Sweet Potato Fries
What is the best way to ensure crispy chicken tenders without making them greasy?
To achieve crispy chicken tenders without greasiness, follow these key steps: Pat the chicken tenders dry thoroughly with paper towels before coating to remove excess moisture. Use a light coating of flour, cornstarch, or a mix of both as a binder, then dip in egg wash or milk for adhesion. Press the coating into a breadcrumb or panko mixture for extra crunch. For frying, use high heat in a neutral oil (like vegetable or canola) and cook in batches for 3-4 minutes per side until golden and internal temp reaches 165°F (74°C). For baking, preheat to 425°F (220°C), place tenders on a lined tray, and bake for 15-20 minutes, flipping halfway. Avoid overcrowding the pan to maintain crispiness.
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Can I make these chicken tenders ahead of time and reheat them later?
Yes, you can prep chicken tenders in advance, but the best texture comes from fresh frying or baking. Store cooked tenders in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat:
– For frying: Heat oil to 350°F (175°C) and fry for 2-3 minutes per side until crispy.
– For oven reheating: Place tenders on a baking sheet, spray with oil, and bake at 400°F (200°C) for 8-10 minutes, flipping halfway.
– Air fryer method: Cook at 375°F (190°C) for 5-7 minutes, shaking halfway.
Note: Reheating can make them slightly softer, so best served immediately after reheating for optimal crispiness.
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What are some great side dishes to pair with chicken tenders?
Chicken tenders pair well with a variety of sides that balance flavors and textures. Try these classic combos:
– Classic sides: Crispy fries, garlic mashed potatoes, or roasted sweet potato wedges.
– Fresh salads: Simple arugula salad with lemon vinaigrette, coleslaw, or a cucumber-tomato salad.
– Carbs: Crusty bread, garlic naan, or cornbread.
– Light options: Grilled veggies (zucchini, bell peppers), or a refreshing green salad with balsamic dressing.
– Sweet contrast: Apple slices with cinnamon butter or a simple fruit salad.
For a kid-friendly meal, pair with mac and cheese, tater tots, or a mild honey mustard dip. A dipping sauce like ranch, BBQ, or honey garlic glaze also enhances the meal!
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How do I prevent chicken tenders from sticking to the pan or baking sheet?
Sticking is a common issue, but these tricks will keep your chicken tenders silky smooth and easy to flip:
– For frying: Use a non-stick pan or lightly grease it with neutral oil (like avocado or vegetable oil) before adding tenders. Cook in small batches to avoid overcrowding, which lowers heat and causes sticking.
– For baking: Line the tray with parchment paper or aluminum foil, then press a thin layer of oil or butter on top to prevent sticking. Alternatively, spray the sheet with high-smoke-point oil (like avocado or grapeseed) before placing tenders.
– For air frying: Use a light spray of oil on the tenders and the air fryer basket to reduce sticking. Shake the basket every 3-4 minutes for even cooking.
– Pro tip: If tenders stick slightly, toss them in a little more flour or cornstarch before cooking for extra grip.
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What are some flavor variations or seasoning ideas for homemade chicken tenders?
Get creative with seasonings to elevate your chicken tenders beyond the classic breadcrumb coating. Here are 5 flavor-packed variations:
1. Spicy & Smoky: Toss tenders in paprika, garlic powder, cayenne, smoked paprika, and a pinch of salt, then coat in crushed pork rinds or crushed cornflakes mixed with melted butter.
2. Italian Herb: Mix Italian seasoning, dried oregano, garlic powder, and a little red pepper flakes, then press into tenders before dipping in egg wash and breadcrumbs.
3. BBQ Glazed: Brush cooked tenders with a sweet-tangy BBQ sauce (store-bought or homemade) and bake at 375°F (190°C) for 5-7 minutes until caramelized. Serve with extra sauce for dipping.
4. Cajun or Creole: Coat tenders in a spicy blend of Cajun seasoning, onion powder, and a touch of cayenne, then bake or fry until crispy. Pair with remoulade or ranch sauce.
5. Mediterranean: Toss tenders in olive oil, lemon zest, dried herbs (thyme, rosemary), garlic, and a pinch of salt, then press into crushed pita chips or crushed crackers.
Bonus: For extra flavor, marinate chicken tenders in yogurt, lemon juice, garlic, and herbs for 30 minutes to 2 hours before coating.
