This recipe happened right after I had just said “I don’t know what I want and I don’t feel like cooking tonight”. But then I looked in the refrigerator, and realized I had thawed some chicken tenders. I looked in the pantry and realized I had an open half bag of chips.
And I really wanted to get some fried chicken fast food, but knew it isn’t good for me. Eureka! I will make my own!
Whether it’s Sunday and you just want chick-fil-A, or anytime, these tenders are tasty. And while they bake, you can whip up a honey mustard dipping sauce that will impress the pants off whoever is lucky enough to be sharing with you. And if you’re eating it all yourself, more power to you.
For the chicken:
- 2 pounds chicken, either tenders or breasts cut into chunks/strips
- 1 cup flour
- ~1 tsp each: garlic powder, salt, pepper, paprika, cayenne (optional)
- 2 eggs + 1/4 cup pickle juice (optional)
- 1 cup breadcrumbs
- 1 cup crushed potato chips
Step 1: If you have breasts, cut them into strips or chunks. Put the flour and spices on one plate, scramble the eggs with the pickle juice in a bowl, and mix the breadcrumbs with the chips on a third plate. Preheat the oven to 350 F.
Step 2: One piece of chicken at a time, roll it in the flour and spices, then dip into the egg/pickle mixture, and then roll to coat with the breadcrumbs/chips mixture. Place them on a baking sheet.
Step 3: Bake at 350 for ~20 minutes, or until no longer pink in the center.
Meanwhile, for the honey mustard:
- 3 tbsp yellow mustard
- 2 tbsp whole grain or spicy mustard
- 1/4 cup honey
- 1/4 cup mayo or plain Greek yogurt
- Splash of lemon juice
Mix all the ingredients together for the honey mustard. You may need to heat the honey briefly to get it liquidy enough, I put it in the microwave for 22 seconds. Then dip and enjoy!