For the Honey Mustard Chicken Tenders:
- 1 tablespoon kosher salt plus 1/2 teaspoon, divided
- 2 teaspoons smoked paprika, divided
- 1 teaspoon onion powder divided
- 1 teaspoon garlic powder divided
- 1 tablespoon honey
- 1 cup cultured buttermilk
- 1 1/2 pounds chicken tenderloins or boneless skinless chicken breasts cut into 3/4-inch strips (about 12 strips total)
- 2 cups Panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 2 eggs, lightly beaten
- 1 tablespoon Dijon mustard
For the Creamy Honey Mustard Dipping Sauce:
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon honey plus 1 teaspoon, plus additional to taste
- Pinch salt
- In a large bowl, combine 1 tablespoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Add the buttermilk and honey and whisk until well combined. Add the chicken tenders, toss to coat, then let stand at room temperature for 30 minutes. (Do not allow to sit longer, or the chicken will become too salty.)
- In a large, shallow dish (a 9x13-inch pan works well), combine the Panko breadcrumbs and remaining 1/2 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder. Drizzle the oil over the top, then toss to moisten.
- In a second shallow dish, whisk together the eggs and mustard.
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil, then place an ovenproof wire rack on top of it. Coat the rack with cooking spray.
- Arrange the bowls in a line from left to right as follows: eggs, Panko breadcrumbs; baking sheet. Working with a few pieces of chicken at a time, with your left hand, remove the chicken from the marinade and shake off any excess (this is the "wet" hand). Still with your left hand, dip the chicken into egg mixture, turning to coat all sides, then place in breadcrumb mixture. With your right hand (the "dry" hand), pat the chicken on all sides with the breadcrumbs, pressing them on lightly so that the chicken is well coated. Still with your dry hand, place the chicken on the baking sheet, leaving a little space between each. Repeat for remaining tenders.
- Bake the chicken until golden brown and the juices run clear, 15-20 minutes.
- While the chicken bakes, stir the dip ingredients together in a small bowl: Greek yogurt, Dijon, honey, and salt. Taste and add additional honey as desired. Serve chicken hot or at room temperature with the dip.
*Recipe from Well-Plated.