There's no need to buy frozen chicken strips anymore once you have this recipe in hand! These baked crispy chicken strips have a light, crispy exterior that tastes just like the best restaurant-style dish! And when paired with a homemade honey mustard sauce, the combination is dynamic!
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Skip ahead:
0:00 Intro
0:41 Getting the chicken tenders ready
1:35 Getting the breading ready
3:04 Getting the flour and egg mixtures ready
6:50 Dredging the chicken
8:41 Putting the chicken in the oven
9:14 Making the honey mustard dressing
12:02 Tasting the chicken tenders
INGREDIENTS
For the chicken tenders:
- 2 lb chicken breast, each breast sliced into 4-5 tenders
- 1 1/2 cups crushed Chex cereal
- 1/3 cup grated Parmesan cheese
- 1/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 large egg, whisked
- 3/4 cup buttermilk
For the honey mustard:
- 1 large egg
- 1 clove garlic, peeled
- 2 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1 tbsp apple cider vinegar
- 1/4 cup honey
- 1/2 cup neutral oil
INSTRUCTIONS
For the chicken:
- Preheat oven to 375°F. Prepare a baking sheet fitted with a wire rack to elevate the chicken and set aside.
- Prepare the chicken by cutting each breast into desired pieces, 4-5 slices per breast. Set them aside.
In three low bowls or pie plates, prepare the coatings. In one bowl, combine the flour, cornstarch, garlic powder, onion powder, cayenne pepper, smoked paprika, and salt. In the second bowl, whisk the eggs and buttermilk until smooth. In the last bowl, combine the crushed cereal and the Parmesan cheese.
- Dredge the chicken slices first in the flour, tapping off any excess. Next, dip the chicken in the egg mixture and allow the excess to drip off. Finally, roll in the cereal mixture, making sure the chicken is evenly coated on all sides. Lay the chicken on the prepared baking rack and continue until all of the chicken is coated.
- Once all the chicken is prepared, bake in the preheated oven until the chicken registers 160°F, 15-20 minutes.
For the honey mustard:
- In a blender container, combine the egg, garlic clove, mustard, salt, smoked paprika, and apple cider vinegar. Using the blender or an immersion blender, combine the ingredients until smooth. Add the honey and blend. With the blender running, drizzle in the oil until the mixture becomes the consistency of a thick sauce. This will not be as thick as mayonnaise. Serve with the chicken tenders.
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From my farm to your home. 🏡
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. wyseguide.com
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.