I have a confession to make. This recipe was not made on Amanda’s Tiny Table.
Instead, it was made in Karen’s Kitchen!
In case you don’t know me personally, Karen is my mom. With all of the COVID-19 craziness going on, I decided to leave Washington, D.C. and seek refuge at my parents’ house in Lancaster, PA. So instead of cooking for one in a tiny kitchen, I’ve been cooking for three while surrounded by ample counter space and a full-size refrigerator. It’s been a silver lining amidst these gray skies of uncertainty.
Have you been having trouble finding certain food items in the stores? It’s been extremely difficult to find any kind of chicken or turkey here. But thankfully, chicken tenders were still available the other day when my mom and I stopped at the grocery store. Chicken tenders are a great option since they’re a lean protein that’s generally cheap and family-friendly.
With everyone stuck at home practicing social distancing, I figured it was the perfect time for a quick, easy dinner idea. Even if you hate cooking, I promise you can make these chicken tenders. It’s super simple and comes together in less than 20 minutes. Plus, it’s kid and adult-approved! Just serve with some crispy roasted potatoes and a green salad and you’ve got a healthy dinner that’s perfect for the whole family.
If you’re a total cooking novice, chicken tenders are a great place to start. You’d be surprised how many chicken recipes you can make that begin with the same simple breading. First, dredge the chicken in flour, then dip in an egg wash mixture. To finish, coat in a simple crumb mixture. I’ve experimented with regular breadcrumbs, pretzel pieces, crushed buttery crackers, and panko. In this recipe, I use panko breadcrumbs and ranch seasoning for a zesty, crunchy coating.
While your tenders are baking, whip up a simple honey mustard sauce that’ll take this recipe to the next level. Seriously. When I made this for Noah, he wanted to just eat this sauce with a spoon. The sauce starts with two kinds of mustard and honey. Then we jazz things up with a little smoked paprika and garlic powder. It couldn’t be simpler or more delicious!
So next time you head to the store, grab a pack or two of chicken tenders and stock up on some pantry staples like mustard, honey, and panko breadcrumbs! You’ll have a tasty dinner in no time at all!
Ingredients:
For the chicken tenders:
- 1 lb chicken tenders
- 1/2 cup flour
- 2 eggs, whisked
- Splash of milk
- 1/2 cup panko breadcrumbs
- 1/2 packet ranch seasoning
For the honey mustard:
- 2 tbsp dijon mustard
- 2 tbsp spicy brown mustard
- 2 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Directions:
- Prepare three shallow bowls (or pie plates!) for dipping and coating the chicken. In the first bowl, place 1/2 cup flour and set aside. In the second bowl, crack two eggs and whisk until combined. Add a splash of milk and mix well. In the third bowl, add the breadcrumbs and ranch seasoning. Mix until combined and set aside.
- Line up your bowls so that flour comes first, followed by egg and breadcrumbs. Start by dredging the chicken in flour. When the chicken is fully coated, dip in the egg mixture. Be sure to allow the egg to fully drip off the chicken before rolling in the breadcrumbs. Place on a baking sheet lined with non-stick foil.
- Repeat the above process until all of the chicken tenders are coated. Bake for 15-18 minutes, or until golden brown and cooked through.
- While the chicken tenders are baking, make the sauce. In a small bowl, combine all ingredients and stir well.
- Serve the chicken tenders with the honey mustard sauce. Enjoy!
Amanda's Tiny Table 