Ingredients
-
8
-
1/4
-
1/2
-
1
-
2
-
4
-
1/2
-
1
-
1
-
-
-
1/3
-
1/3
-
-
Directions
Baked Spicy Chicken Tenders With Honey-Mustard Sauce, This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant , These are super tasty with a nice kick to them! I doubled the recipe to serve these as a main dish I like the technique of coating in cornmeal, seasoned egg and seasoned coating, which lends itself to many variations in seasonings, if you wish I lined my baking sheet with nonstick aluminum foil and the tenders slid right off The Dijon mustard gave another dimension of zip I even enjoyed some leftovers cold the next day Thanks for sharing this impressive recipe Made for Spring PAC 2012
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Steps
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1
Done
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Place an Oven Rack in the Center of the Oven. Preheat to 425f Degrees. |
|
2
Done
|
Spray a Heavy Baking Sheet Liberally With Vegetable Oil Cooking Spray. |
|
3
Done
|
in a Small Bowl Place Cornstarch. |
|
4
Done
|
in a 2nd Small Bowl Whisk Together Egg, Salt and Hot Sauce. |
|
5
Done
|
in a 3rd Bowl, Mix Together Cornmeal, Panko Crumbs, Chili Powder and Cayenne Powder. |
|
6
Done
|
Dredge the Chicken Strips in the Cornstarch, Then Into the Egg Mixture, Allowing Egg to Drip Off. |
|
7
Done
|
Dredge Chicken in the Cornmeal/Bread Crumb Mixture, Coating Well. |
|
8
Done
|
Arrange in a Single Layer on Prepared Baking Sheet. |
|
9
Done
|
Drizzle With a Little Olive Oil. |
|
10
Done
|
Bake 15 Minutes Till Crispy. |
|
11
Done
|
Blend Honey and Mustard Together Till Smooth and Serve With Chicken Tenders. |
