Dinner of the Week: Skinny Chicken Tenders with Spicy Honey Mustard

I was one of those kids who ordered nothing but chicken tenders in restaurants.  I’m thankful my parents didn’t want to disown me, and even more grateful that I grew out of that awkward phase.  However, that doesn’t mean that I don’t crave them from time to time! eMeals provided us with a recipe for “skinny” versions of my childhood favorite, which are cooked on the stove with healthier ingredients and never fried.  They are fantastic and perfect for everyone, especially those chicken tender aficionados you may have in your own home.

Skinny Chicken Tenders with Spicy Honey Mustard
Courtesy of eMeals.com

– 1 package fresh chicken tenderloins
– 1 cup Italian-style Panko bread crumbs
– 1/4 cup flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon garlic powder
– 1 egg
– 1/4 cup skim milk
– 1/4 cup honey
– 1/4 cup Dijon mustard

– Your favorite hot sauce of choice

First, wash and clean the chicken tenderloins.
Add the flour, salt, pepper, cayenne, and garlic powder in a mixing bowl.

Stir well, and set aside. 

Grab another bowl and beat the egg with milk.  Add approximately 1 teaspoon of hot sauce with the mixture, and stir well. 

Take one chicken tenderloin at a time and dust it completely with the flour mixture.

Then, toss it into the egg mixture to coat.  

Pour the panko bread crumbs onto a plate, and then take that same piece of chicken and coat it with the crumbs.  You may use bread crumbs instead if you prefer.  I had Italian-seasoned panko bread crumbs on hand, so that’s why these chicken tenders look a little green.

Repeat the same process for the rest of the chicken tenderloins.

Heat a skillet over medium high heat.  Spray each chicken tender thoroughly with a non-stick cooking spray.  Then cook the tenderloins on each side for approximately 5 minutes each, until done.

To make the spicy honey mustard, combine the honey, mustard, and a a little hot sauce in a small bowl.  Continue adding hot sauce to taste.
Then enjoy!

I feel that the panko bread crumbs really make the difference here.  The crust is perfectly flaky while the chicken underneath is tender and piping hot.  The hot sauce and cayenne, too, helps give the chicken a little bit of heat, too.  These are, without a doubt, the best homemade chicken tenders I’ve ever had. I think this same coating would taste great on chicken parmesan, as well.

The homemade honey mustard dipping sauce was pretty amazing, too.  I had no idea that honey mustard was so easy to make.

Hope you enjoy these as much as we do!
You may find me linking up at these fantastic parties:

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