Rating: 5 stars
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Source: Parents Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Arrange chicken in a shallow bowl and cover with the pickle juice. Refrigerate at least 1 hour and up to overnight.

  • Mix the mustard, honey and mayonnaise in a small bowl; refrigerate.

  • When ready to cook, spread the flour in a shallow bowl. Pour the egg into a second shallow bowl. Combine the panko and fried onions in a third shallow bowl.

  • Preheat oven to 375°F. Line a baking sheet with foil and fit with a rack, then mist the rack lightly with cooking spray.

  • Working with 1 to 2 tenders at a time, remove from the marinade and transfer directly to the flour, turning to coat. Shake off excess flour and transfer tenders to the egg, again turning to coat. Let excess egg drip off, and transfer the tenders to the breadcrumb mixture. Turn to coat and gently press the crumbs to help them adhere. Arrange tenders on the prepared rack. Repeat with the remaining tenders.

  • Spray the tenders lightly with cooking spray, then transfer the chicken to the oven and bake 15 to 18 minutes, or until cooked through. Serve tenders with prepared dipping sauce.

Next-Level Yumminess

The only downside of these addictive chicken strips is that your kids may never accept a frozen nugget again.

Nutrition Facts

373 calories; fat 15g; cholesterol 132mg; saturated fat 4g; carbohydrates 28g; mono fat 3g; poly fat 4g; insoluble fiber 1g; sugars 9g; protein 30g; vitamin a 106.9IU; vitamin c 0.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 11.4mg; vitamin b6 1mg; folate 21mcg; vitamin b12 0.4mcg; sodium 488mg; potassium 439mg; calcium 17mg; iron 1.2mg.