I’ve been really lacking in the creativity department for dinners lately. I’m not sure what it is but we seem to be having the same things over and over again (like breakfast foods or soup). I pulled some chicken breast out of the freezer to make sure that I would use it and break out of the rut.
I browsed Tastespotting for baked chicken and found this recipe for chicken tenders. Easy enough! I didn’t have corn flakes so I used crispy rice cereal instead. These were really good and super easy! I love how crispy they turned out! Just don’t follow my lead and forget them under the broiler for a few too many seconds… 🙂
I really loved the honey mustard sauce! It was the perfect balance of flavors…not too sweet, and the mustard didn’t overpower the sauce either. I will definitely make this again!
Baked Chicken Strips
- 1 lb. chicken breast (boneless and skinless), cut into strips, or chicken tenders
- 1/2 cup buttermilk (I just used 1/2 cup milk and a teaspoon of vinegar)
- 1/2 teaspoon paprika
- 1 cup corn flakes, crushed
- 1 cup panko bread crumbs
- salt and pepper
Combine the buttermilk, paprika, salt and pepper in a dish (I used an 8×8 baking dish). Add the chicken, cover, and refrigerate for 15-20 minutes to marinate.
While the chicken is marinating combine the crushed corn flakes (or your choice of cereal) and bread crumbs in a shallow dish or plastic bag. Crush together to combine and to break down the panko a bit. Set aside.
When the chicken is ready, preheat oven to 375 degrees. Coat chicken in breadcrumb mixture and place on a greased wire rack with a cookie sheet below it to catch any drippings. Bake for 20-25 minutes, depending on the thickness of your tenders. Set your oven to broil and allow the tenders to cook for another 2-3 minutes, or until they are crisp and browned.
Serve with Honey Mustard Dipping Sauce
- 1/3 cup mayonnaise
- 1-2 tablespoons honey
- 2 heaping tablespoons spicy brown or Dijon mustard
Combine all ingredients. Refrigerate until ready to serve.