Baked Hot Chicken Tenders with Maple Dijon Mustard Sauce
Published: Friday, May 13, 2022
1 ½ lbs. boneless skinless chicken tenders, or chicken breast sliced into tenders
2 c. buttermilk
1 Tbsp. Old Bay Seasoning
2 Tbsp. cayenne powder
1 Tbsp. paprika
1 tsp. garlic powder
¾ tsp. salt
½ tsp. black pepper
2 c. Panko breadcrumbs
2/3 c. all-purpose flour
2 eggs, beaten
2 Tbsp. canola oil
Dipping Sauce:
¼ c. pure maple syrup
4 tsp. Dijon mustard
Pinch of paprika
Place chicken tender pieces into a container and add the buttermilk and Old Bay. Mix well, making sure the chicken gets well coated. Store in the fridge for at least 1 hour or overnight for best results.
Preheat oven to 400°. Line a baking pan with foil and a wire rack.
In a small bowl combine the cayenne, paprika, garlic powder, salt and pepper. Set 1 Tbsp. of the spice mixture aside and add the remaining spice mixture to the Panko breadcrumbs.
Place the flour on a plate, the egg in a bowl and the breadcrumbs on another plate. Take each piece of chicken, one by one, from the buttermilk and dip in the flour shaking off the excess.
Dip the floured chicken into the egg and then into the breadcrumbs. Place the breaded tenders on a plate and continue until all of the chicken has been breaded.
Place 2 Tbsp. canola oil into a pan and add the chicken. You will need to do this in batches to avoid overcrowding the pan.
Cook on medium heat for about 1-2 minutes on each side and transfer to your prepared pan.
Once all the chicken tenders have been browned, place the pan with the wire rack into the oven and bake for 20 minutes, making sure to turn each tender over at the 10 minute mark.
Make the dipping sauce by whisking the pure maple syrup, Dijon and paprika until smooth. Serve the tenders hot with plenty of dipping sauce on the side. —3 servings.
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