Oven-Baked Chicken Tenders with Honey Mustard Dipping Sauce

Does it scare you when you buy frozen meat packages ?? It totally freaks me out as I have no idea what they put inside. Most items contain such high salt content in them, it turns me off right away. So what do I do when kids scream for chicken tenders ?? You whip up some of your own. Here is a simple recipe, you can follow even on work nights. If you double the batch or happen to have too many, freeze them unbaked on baking trays layered with some parchment papers. Once they are frozen, you can transfer them into zip-lock bags.

Oven-Baked Chicken Tenders with Honey Mustard Dipping Sauce

For the Chicken Fingers:
1/2 pound chicken breast fillet strips
1 egg, lightly beaten
1 cup panko

1/4 teaspoon paprika powder

1/2 teaspoon Parmesan cheese powder
1/4 teaspoon garlic powder

salt & pepper to taste

For the Honey Mustard:
1/3 cup mayonnaise
2 tbsp mustard
2 tbsp honey

For the Chicken Fingers:
Preheat your oven to 400 degrees. Place the beaten egg with all the seasoning powder on one plate for breading, and the panko on another plate. For each chicken tenders, dip it first in the egg, and then in the panko, and place it on a wire rack over a baking sheet (like what you would use to cool cookies). If you don’t have a rack, just place the chicken directly on a baking sheet, but you will need to turn them halfway through baking.

Bake the chicken tenders for about 10 minutes, and then increase the heat to 450 degrees and bake for another 10 minutes. Serve warm, with honey mustard dipping sauce.

For the Honey Mustard Dipping Sauce:
Whisk together the mayonnaise, mustard and honey, and serve immediately or chill until ready to use.

Enjoy !!!