INGREDIENTS
CHICKEN TENDERS
- 1 1/4 pounds chicken tenders
- 1/2 cup panko or gluten-free panko
- 2 tablespoons everything bagel seasoning
- Kosher salt and fresh ground black pepper to taste
- 1 egg
MAPLE MUSTARD DIPPING SAUCE
- 1/4 cup dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon sriracha
- Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS
- Preheat oven to 400° F. and line a baking sheet with foil or parchment paper. If using foil spray it with cooking spray.
- Take two pie plates or shallow bowls. Crack an egg in one, add a splash of water and whisk together. Add the panko and everything bagel seasoning to the other and combine.
- Take several chicken tenders and coat them in the egg wash. Use a fork to move them into the panko mixture and toss them around until coated. Place them on the prepared baking sheet in a single layer. Repeat the process until all the chicken is coated.
- Bake for 12-15 minutes depending on their size. The chicken is cooked through when the internal temperature is 165° F.
- While the chicken bakes whisk together the ingredients for the dipping sauce. Serve with the finished chicken tenders.
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