This recipe from Recipe Tin Eats is sure to be a hit with kids and adults alike. The honey mustard sauce is one of the best we've had! We made ours using our Bee Kind Lemon Infused Honey which adds an extra layer of subtle lemon flavour to the dip.
Oven Baked Chicken Tenders
1 1/2 cups panko breadcrumbs
Oil spray
1 egg
1 tbsp mayonnaise
1 1/2 tbsp dijon mustard
2 tbsp flour
1/2 tsp salt
Black pepper
500 g/1 lb chicken tenderloins (or chicken breast cut into 2/3″ / 1.5cm thick slices, lengthwise)
Instructions
Preheat oven to 200C/390F.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Place a rack on a baking tray (not critical but bakes more evenly).
Place the egg, mayo, dijon, flour, salt & pepper in a bowl and whisk with a fork until combined.
Add the chicken into the Batter and toss to coat.
Pick up chicken with tongs and place it into the panko bowl. Sprinkle surface with breadcrumbs, then press down to adhere. Transfer onto baking tray. Spray lightly with oil, sprinkle with a touch of salt (optional).
Bake 15 minutes (medium) or up to 20 minutes if larger pieces. Chicken will dry out if cooked any longer than this.
Remove from oven and serve immediately, with Honey Mustard sauce (recipe below) and sprinkled with fresh parsley, if desired.
Honey Mustard Dipping Sauce
1/3 cup mayonnaise
2 tbsp dijon mustard
2 tbsp Bee Kind Lemon Infused Honey
1 – 2 tsp lemon juice
Salt and pepper.
Mix ingredients together in a dipping bowl. Serve with hot breaded chicken tenders.