Honey-Mustard Chicken Tenders

Looking forward to the grandkids joining us for Shabbat, I thought long and hard about the menu. How would I entice them to join us at the dining room table when their most requested meal is invariably macaroni and cheese? When I saw this recipe for honey-mustard chicken tenders by recipe developer, Ali Slagle, published in the New York Times, I felt a glimmer of hope. But chicken tenders are not only a kid favorite. According to Saveur food writer David Sax, “a raging chicken finger fan is hiding below the surface of most adults.”

Honey-Mustard Chicken Tenders

These chicken tenders are dipped in a mixture of honey and Dijon mustard before they are coated with toasted panko crumbs. The combination of honey and mustard has been around since ancient times but this zesty flavor combination really took off in the 70’s and 80’s for good reason. As a coating for chicken, honey-mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. Don’t skip toasting the panko crumbs in the oven before breading the chicken. It adds exponentially to the crunch factor.  And I’m relieved and happy to report that the honey-mustard chicken tenders were enthusiastically enjoyed by both the young and young at heart alike, even a few picky macaroni fans. 

Assemble your ingredients. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts, either chicken, or even turkey, sliced into thin strips are an excellent substitute. 

Add the panko and vegetable oil to the sheet pan. Season the mixture with 1/2 teaspoon salt and then stir it with a fork until evenly moistened. Toast the panko crumbs in the oven for 3 minutes until light golden brown. Pick up the parchment paper and using it as a funnel, pour the toasted panko crumbs into a shallow bowl or plate. Set the crumbs aside to cool. Return the parchment paper to the baking sheet. Spray a cooling rack with baking spray and place it on the prepared baking sheet. 

In a medium bowl, stir together the honey and mustard. If not using tenders, cut the chicken breasts into pieces about 1 inch wide and 3 inches in length. Pat the chicken dry with a paper towel and pound the chicken with a mallet into an even thickness, about 1/3 inch thick. (If using chicken tenders, there is no need to pound them). Season with salt and pepper. 

Add the chicken to the honey mustard mixture and combine well. Lift one chicken strip at a time out of the honey mustard mixture and cover it on all sides with the toasted panko crumbs, pressing them in with your fingers. It’s best to designate one wet hand for touching the chicken and one dry hand for patting on the panko crumbs. Place the breaded chicken pieces on the rack on the baking sheet. If you don’t have a rack, place the chicken pieces directly on the parchment-lined pan. Spray the chicken pieces with non-stick cooking spray and bake for 12 minutes, until lightly browned and the chicken is cooked through. If you’re cooking the chicken directly on the baking sheet, flip the chicken pieces after 6 minutes and continue baking until done. Serve with ketchup, Thai chili sauce or zingy hot mustard sauce (recipe below) for dipping.

Print Recipe

Honey-Mustard Chicken Tenders

Meat, Chicken and Fish

By Ali Slagle, New York Times – Serves: 4

Prep Time: 15 minutes – Cooking Time: 12 minutes + 3 minutes to toast panko crumbs – Total Time: 30 minutes

Juicy tender chicken strips in a crisp golden brown coating of toasted panko crumbs

Ingredients

• Chicken tenders:
• 2 cups panko bread crumbs
• ¼ cup neutral oil (such as canola)
• Kosher salt
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1½ pounds boneless, skinless chicken breasts or tenders
• Freshly ground black pepper
• non-stick cooking spray
• Hot mustard dipping sauce:
• ⅓ cup yellow mustard
• 2 tablespoons cider vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon ketchup
• ½ teaspoon Worcestershire sauce
• ½ teaspoon hot sauce
• ¼ teaspoon pepper

Instructions

Chicken tenders:

1

Assemble your ingredients. Preheat the oven to 450 degrees. Line a sheet pan with parchment paper. Spray a cooling rack with baking spray and place it on the prepared baking sheet.

2

In a medium bowl, stir together the honey and mustard. If not using tenders, cut the chicken breasts into pieces about 1 inch wide and 3 inches in length. Pat the chicken dry with a paper towel and pound the chicken with a mallet into an even thickness, about 1/3 inch thick. (If using chicken tenders, there is no need to pound them). Season with salt and pepper. Add the chicken to the honey mustard mixture and combine well.

3

Lift one chicken strip at a time out of the honey mustard mixture and cover it on all sides with the toasted panko crumbs, pressing them in with your fingers. It's best to designate one wet hand for touching the chicken and one dry hand for patting on the panko crumbs. Place the breaded chicken pieces on the baking rack on the parchment-lined sheet pan. If you don't have a rack, place the chicken pieces directly on baking pan. Spray the chicken pieces with baking spray and bake for 12 minutes, until lightly browned and the chicken is cooked through. If not using a baking rack, flip the chicken pieces after 6 minutes and continue cooking until done. Serve with ketchup, Thai chili sauce or hot mustard sauce for dipping.

Hot mustard sauce:

4

Whisk all ingredients together in bowl.