I admit I watched my son Val make these Chicken Tenders last week. I have to give him credit for the method.
He served them with honey mustard for dipping. Very tasty!
Today I decided to try the chicken. I also did a homemade version of honey- mustard dipping sauce.
Here’s what you’ll need for the sauce.
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons djon mustard
- 6 tablespoons honey
- 1/4 teaspoon Smokey Paprika
- 1/4 cup lemon juice (optional)
Mix all ingredients together until completely mixed and smooth. Refrigerate until serving.
To make the Chicken you’ll need.
- 10 to 12 boneless, skinless chicken tenders
- 1/2 cup milk
- 2 eggs whipped with 2 tablespoons milk
- 1 1/2 cups flour seasoned with a liberal amount of spicy sea salt
- 1 1/2 cups Panko bread crumbs.
- Canola oil
Pat check dry with paper towel. Set aside. Put milk, egg mixture, flour and panko in 4 separate bowls.
Heat about 2 inches of oil in a deep cast iron skillet. When a pinch of flour sizzles when dropped into oil it’s ready to fry chicken.
Dip one at a time, chicken tenders first in milk, then in egg, then flour, egg again and finally in panko. Drop coated chicken into oil. Cook until well browned. Turn at least once to brown on both sides. Transfer to paper towel-lined cookie sheet. Check to make sure chicken is completely cooked. Chicken can be kept warm and crisp in a pre-heated 200 degree oven.
Serve hot with mustard sauce on the side.
TIPS:
- Val used Italian seasoned panko. I used plain. Both were equally good.
- If you want to use a deep fryer set the heat to 360 degrees.
I’m a retired journalist, publicist, life coach and motivational speaker. I continue to write a weekly column: Life as I See It.
I’m California born, but I lived a good portion of my life in North Dakota. I’m most at home on the Prairie, so that is where we have made our forever home.
I’ve had a lifetime to learn and practice my culinary skills. I’m by far not the best cook in the world, but I’m pretty darn good.
I learned the basics from my mom, my grannies and my aunties. Even when I didn’t think I was paying attention I must have been on some level.
The ladies were country cooks and rarely followed a recipe. They just knew when it was right. If it felt right, looked right and smelled right it was good to go.
I inherited that trait to some degree, but along the way I’ve developed a few delicious recipes.
Now as I prepare some of the old favorites I find myself remembering that ‘one secret touch’ that topped it off.
Over the years I’ve had a lot of hits and a lot of misses in the kitchen.
The key is patience. Don’t try to rush something that should cook slow and easy.
In this blog, it is my goal to share not only recipes, but the ‘how to do it’ that brings success and a great tasting dish.
With each recipe I post, I will also post a list of kitchen equipment that will make it easier to prepare.
Let’s get started. You’ll be Cookin’ Like Ma in no time.